Preheat the oven to 400 degrees fahrenheit

Prep the veggies, cut the red pepper and red onion into 1 inch sized pieces. Quarter the artichoke hearts and cut the zucchini in half lengthwise, and then in half again and then slice into ¼ inch thick slices.

Place the bell pepper, red onion, zucchini artichoke hearts, tomatoes and olives on a large sheet pan (try to ensure that everything is spread out evenly in a single layer)

In a small bowl stir together the olive oil, balsamic vinegar, oregano, salt, pepper and garlic.

Spoon 2 spoonfuls of the sauce over the veggies and toss to ensure they are all lightly coated. Transfer to the oven to bake for 25-30 minutes until the veggies are tender and lightly golden in color.

While the pasta is cooking bring a large pot of salted water to a boil. Add in the pasta and cook according to package instructions until al dente. Drain in a colander and run under cold water.

Add the pasta to a large bowl along with the roasted veggies, add in the remaining dressing, feta and fresh basil and toss until well incorporated.