Preheat your oven to 400°F (200°C).

Wash and finely chop your selected vegetables into bite-sized pieces.

In a large mixing bowl, combine the chopped vegetables with ricotta, half of the mozzarella cheese, and Parmesan. Add garlic powder, onion powder, Italian seasoning, and season with salt and pepper. Mix thoroughly.

On a floured surface, roll out your puff pastry and cut it into rectangles measuring approximately 4x6 inches.

Spoon a generous amount of the vegetable filling onto one end of each pastry rectangle. Roll it up tightly and seal the edges.

Arrange the filled rolls on a lined baking sheet. Brush the tops with an egg wash if desired.

Bake for around 25 minutes until the pastry is golden brown and crispy.