Snack!

Roasted Vegetable Tartines with Avocado

A great snack in lieu of other junk food alternatives!

8 oz red peppers, seeded and sliced in half

8 stalks of asparagus, with tough ends cut off

2 TBSP extra-virgin olive oil

Coarse salt and freshly ground pepper

1 avacado, mashed

2 tsp lemon juice

4 slices whole wheat bread, toasted

Heat the oven to 450 degrees.  In a dish, toss the peppers and asparagus in the olive oil and season with the salt and pepper.  Roast until the skins become dark, about 20 minutes.  Peel the skins off the peppers and slice thinly.  Chop up the roasted asparagus.  

Season the avocado with the lemon juice and a salt.  Divide the mashed avocado among the toast and top with the roasted vegetables.  I love this snack/lunch!  

"Truth is compared in Scripture to a streaming fountain; if her waters flow not in a perpetual progression, they sicken into a muddy pool of conformity and tradition."

                                                                     

"Our torments also may, in length of time, Become our elements."

                                                                           - John Milton

"Hell is the inability to love."

               - Father Zossima in the book The Brothers Karamazov by Fyodor Dostoevsky