Combine broccoli, cauliflower and carrots 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. Let
cool slightly. Combine eggs, parsley and seasoning in
large bowl and beat well. Add steamed vegetables,
onion mixture, and shredded cheese. Mix gently but
thoroughly. Preheat oven to 375. Oil large baking
sheet and set aside. Place 1 phyllo sheet on work
surface (cover remaining phyllo with plastic wrap to
prevent drying.) Brush with melted butter. Stack
remaining phyllo sheets on top, brushing all but the
last sheet with butter. Spread vegetable mixture onto
dough, leaving 3" 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 to 30 minutes. Transfer
to heated platter and serve immediately. Accompany
with Hollandaise sauce.
