Chop the onions finely and saute with the tomatoes until thickened. Cut the potatoes, zucchini and eggplant into small cubes, then fry them separately.
Put 2-3 phyllo pastry sheets in a small bowl, try to keep them from tearing, and start putting in chicken, mushrooms and carrots, then eggplants, potatoes, zucchini and finally the tomatoes with the onions.
Grab the ends of the sheets, cover the filling and carefully invert into an oiled tray. Repeat this process for the other sheets until you run out.
Pour the Bechamel sauce and grated cheese over thus prepared kebabs. Bake about 20 min. in a preheated 356°F (180 °C) oven.