Simple-to-make panzanella that boasts allergy-friendly ingredients and fresh from the garden fixings. Perfect as a side or appetizer.
This recipe is provided by Enjoy Life.
Preheat oven to 400° F and line a rimmed baking sheet with parchment paper. Toss grape tomatoes lightly with olive oil, salt, and pepper. Roast for 18–20 minutes until softened and lightly browned. Remove and cool.
Gently mix together the heirloom tomatoes, roasted and cooled grape tomatoes, oil, white balsamic vinegar, and Margherita Pizza Plentils.
Roughly tear basil into large pieces and add to the salad; finish with a sprinkle of salt. Let sit about 20 minutes to allow the Plentils to soften and the flavors to marry.