Place frozen Birds Eye Plant Based Chicken Style Tenders and frozen Birds Eye Grilled Veggies in a single layer on a baking paper lined tray. Cook in a preheated oven at 200°C for 15 minutes.
Top tenders with mozzarella cheese and cook a further 3 minutes.
Stir cherry tomatoes through Napoli sauce and heat in the microwave oven or a small saucepan.
Serve tenders topped with cooked grilled veggies, tomato sauce and garnish with basil leaves. Serve with green salad on the side.
Marinated grilled capsicum from the deli may be used in this recipe.