Garden Vegetable Strudel

Cook beans, covered, in a small amount of boiling salted water for 10 to 12 minutes, or till tender. Drain.

In a 12-inch skillet heat 2 tablespoons of the olive oil. Cook mushrooms for 3-5 minutes, or till tender and all liquid is evaporated. Remove from pan. Add 1-2 tablespoons more olive oil; cook turnips or rutabagas, carrots or parsnips, sweet pepper, and onion, leeks, or shallots for 5-7 minutes, or till vegetables are crisp-tender. Remove from heat. Stir in beans, mushrooms, shredded cheese, basil, sage, salt, and pepper.

Place 1 sheet of phyllo dough on a flat surface. Brush with some of the melted margarine or butter. Top with a second piece of phyllo and brush with melted margarine or butter. Repeat with remaining phyllo sheets and melted margarine or butter. Spoon vegetable mixture lengthwise down the center of phyllo, spreading it to within 1 inch of edges. Fold in short edges about 1 inch; roll dough from long side, jelly-roll style.

Place roll, seam-side down, in a 15x10x1-inch jelly-roll pan. Brush roll with remaining melted butter; sprinkle with grated Parmesan or romano cheese. With a sharp knife, cut 5-7 evenly spaced diagonal slashes on top of roll. Bake in a preheated 375° oven for 20-25 minutes, or till golden brown. Let stand for 5 minutes. Cut through slashes to make 6-8 slices.