1 1/2 cups sharp cheddar cheese (shredded 6 oz)
1 1/2 cups broccoli (chopped and cooked)
1 cup cauliflower (chopped and cooked)
1 cup carrot (chopped and cooked)
1 garlic clove (minced)
2 eggs (lightly beaten)
1/2 tsp salt
12 tsp basil (dried)
12 tsp tarragon (dried)
14 tsp pepper
7 sheets phyllo pastry (frozen phyllo pastry thawed in the refrigerator)
melted butter (margarine)

Combine first 10 ingredients in a large bowl. Stir well.
Work with 1 sheet of phyllo at a time (keep remaining sheets covered with a slightly damp towel), Place 1 phyllo sheet on an ungreased baking sheet. Lightly brush with butter. Layer 5 more sheets of phyllo on top, brushing each sheet with butter. Spread vegetable mixture over phyllo to within 2 inches of edge. Place remaining sheet of phyllo over mixture. fold edges over twice to seal. Fold in half lengthwise; brush with butter.
Bake at 350 degrees for 30 to 35 minutes or until golden brown. Cut into 1 1/2 inch slices and serve.