3 c. chopped fresh broccoli
3 c. chopped fresh cauliflower
2 1/2 c. chopped carrot
2 tbsp. butter (1/4 stick)
1 lg. onion, coarsely chopped
2 garlic cloves, finely chopped
3 eggs
2 tbsp. minced fresh parsley
1 1/2 tsp. dried basil, crumbled
1 tsp. minced fresh tarragon or 1/2 tsp. dried, crumbled
1 tsp. salt
Freshly ground pepper
1 lb. Swiss or cheddar cheese, shredded
1/4 phyllo pastry sheets
6 tbsp. butter, melted (3/4 stick)
Sesame seeds; optional
Hollandaise sauce

Combine broccoli, cauliflower, and carrot in steamer. Place over boiling water and steam until crisp-tender. Let cool slightly.

Melt butter in medium skillet over medium heat. Add onion and garlic. Cover and cook, stirring occasionally, until golden, about 10 minutes. Let cool slightly.

Combine eggs, parsley, and seasoning in large bowl and beat well. Add steamed vegetables, onion mixture and shredded cheese and mix gently but thoroughly.

Preheat oven to 375 degrees. Oil large baking sheet and set aside. Place 1 phyllo sheet on work surface (cover remaining phyllos with plastic wrap to prevent drying). Brush with melted butter. Stack remaining phyllo sheets on top, brushing all but last sheet with butter. Spread vegetable mixture onto dough, leaving 3 inch border on all sides. Fold in short ends of dough, then fold in long sides, overlapping at center. Brush with butter to seal. Carefully transfer strudel to prepared baking sheet. Brush top with butter. Sprinkle with sesame seed if desired. Bake until golden, about 20-30 minutes. Transfer to heated platter and serve immediately. Accompany with Hollandaise sauce.