1 pkg. filo dough
1 med. zucchini
1 med. yellow squash
1 to 2 carrots
2 c. grated cheddar cheese
Melted butter
Bread crumbs
1 med. onion

Wash vegetables and dice into small pieces. Steam until tender but firm. Drain well and mix together. Using 2 leaves of filo dough, lay on flat surface and brush with melted butter, then sprinkle with bread crumbs. Cut square in half. About 1 to 1 1/2 inches from bottom of sheet place 1 1/2 to 2 tablespoonfuls of the vegetable and 1 to 2 tablespoonfuls of the cheese across leaving 1 1/2 to 2 inches on both sides. Fold up bottom and fold in sides and roll up. Place seem side down on greased cookie sheet. Repeat with the dough until the vegetables are gone. Brush with melted butter and sprinkle with bread crumbs. Bake at 350 degrees for 35 to 45 minutes or until browned. Serve hot with a cheese sauce over top.

May use Swiss cheese.

Cheese Sauce:

4 tbsp. butter
4 tbsp. flour
1/4 tsp. salt
2 c. milk
1 1/2 to 2 c. grated cheese

Melt butter over low heat, blend in flour, salt and a dash of white pepper. Add milk all at once, stirring constantly until thick and bubbly. Remove from heat when bubbles and add cheese, stirring until melted. Makes 2 1/2 cups.