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.