Serve with crusty bread.

2 sm. zucchini
1 lg. yellow or red bell pepper
2 c. sm. mushrooms
1 tbsp. fresh or freeze-dried chives
1 tsp. salt
1/2 tsp. pepper
2 sm. tomatoes
4 (4 oz.) catfish fillets
For garnish: lemon wedges

1. Slice zucchini in 1/2 inch thick rounds and cut bell pepper in thin strips. Halve mushrooms.

2. Put vegetables in an 11 x 7 inch microwave-safe baking dish. Sprinkle with half the chives, salt and pepper. Toss to mix.

3. Cover with vented plastic wrap. Microwave on high 5-7 minutes, stirring once until vegetables are crisp-tender.

4. Slice each tomato in 4 rounds.

5. Arrange fillets spoke-fashion on top of vegetable mixture with thinnest parts toward center. Put 2 slices tomato on each fillet, then sprinkle with remaining chives, salt and pepper.

6. Cover and microwave on high 4-6 minutes, rotating dish 1/2 turn once until fish is opaque. Serve with lemon. Makes 4 servings.