Ingredients

• 3 tablespoons extra-virgin olive oil, divided

• 1/2 teaspoon garlic powder

• 1/4 teaspoon salt

• 1/4 teaspoon ground pepper

• 4 cups broccoli florets

• 2 medium red bell peppers, quartered

• 1 cup sliced red onion

• 3 cups cooked brown rice

• 4 tablespoons prepared pesto

 Directions

1 Preheat oven to 450°F.

2 Whisk 2 tablespoons oil, garlic powder, salt and pepper together in a large bowl. Add broccoli, peppers and onion; toss to coat. Transfer to a large rimmed baking sheet and roast, stirring once, until the vegetables are tender, about 20 minutes. Chop the peppers when cool enough to handle.

3 Stir the remaining 1 tablespoon oil into rice. Place about 1/2 – 3/4 cup of the rice in each of four mason jars. Divide the roasted vegetables among the jars.  Top each with 1 tablespoon pesto.