Broccoli With Pan-Roasted Peppers

• 4 cups broccoli florets (about 1 1/2 pounds)
• 1 tablespoon olive oil
• 1 3/4 cups (1-inch) red bell pepper strips (2 medium)
• 1 3/4 cups (1-inch) yellow bell pepper strips (2 medium)
• 1/4 cup red wine vinegar
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Cook broccoli in boiling water 4 minutes or until crisp-tender, and drain. Rinse with cold water; drain.
2. Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers and red wine vinegar. Cover, reduce heat to medium, and cook 15 minutes or until peppers are tender, stirring frequently. Uncover; sprinkle with sugar. Increase heat to medium-high; cook 2 minutes or until liquid evaporates and bell peppers begin to brown, stirring constantly. Add broccoli; cook 2 minutes or until thoroughly heated, tossing to combine. Remove from heat, and stir in salt and black pepper.

broccoli florets, olive oil, red bell pepper, yellow bell pepper, red wine vinegar, sugar, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/broccoli-with-pan-roasted-peppers (may not work)