Place halved grape tomatoes on a sheet pan lined with parchment paper. Add olive oil, balsamic vinegar, sea sallt and pepper. Toss. Roast for 10-15 minutes at 425F.
Layer arugula, bell peppers, vegan burrata and fresh herbs on a serving platter. Drizzle with herby vinaigrette. Enjoy a light & refreshing meal in about 30 minutes.