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.