Prepare the vegetable bed:
Spread the potato slices evenly in the dish, season with salt, pepper, and garlic powder, then drizzle with 2 tablespoons of vegetable oil.
Arrange the tomato slices, peppers, mushrooms, red onion, and corn on top. Season to taste.
Place the roulades, seam-side down, on top of the vegetables.
Bake and finish:
Drizzle with 2 tablespoons of olive oil, cover the dish with aluminum foil, and bake for 20 minutes.
Remove the foil, sprinkle with cheese, and bake uncovered for another 25 minutes, until golden brown.
Let stand for 5 minutes, then sprinkle with fresh herbs and serve.
Tip:
Serve with a fresh green salad, dressed with a lemon and olive oil dressing—a real treat for any day
