5 carrots
2 yellow peppers
2 sm. zucchini
8 oz. snow peas, trimmed
2 tbsp. butter
1/4 c. chopped fresh chives
1/2 tsp. salt
1/2 tsp. freshly ground pepper

Cut carrots into thin julienne strips. Place in 9 inch microwaveproof pie plate with 2 tablespoons water. Cover with wax paper and microwave on high 1 1/2 to 2 minutes, until carrots are just tender. Drain, then rinse under cold running water. Cut remaining vegetables into thin julienne strips.

Melt butter in large skillet over medium high heat. Add all vegetables except snow peas, cover and cook 2 minutes. Add snow peas, salt and pepper and cook uncovered, stirring until hot and vegetables are tender crisp, 2 to 3 minutes more. Stir in chives. Serve immediately. Makes 8 servings.

To save time, cut the vegetables the day before the party and store separately in plastic bags in the refrigerator. Preparation time: 25 minutes. Cooking time: 5 minutes.