Preheat your oven to 425°F (220°C). A hot oven will help your vegetables caramelize beautifully.
In a large mixing bowl, combine the chopped red bell peppers and red onion. Add the drained garbanzo beans, minced garlic, olive oil, salt, and fresh-ground black pepper. Toss everything together until the vegetables are well coated.
Spread the vegetable mixture evenly onto a large baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly charred, stirring halfway through for even cooking.
Once the vegetables are roasted, remove them from the oven and let them cool slightly. In a large salad bowl, combine the roasted vegetables with the halved black olives and crumbled feta.
Gently fold in the sliced fresh basil leaves, ensuring they are evenly distributed throughout the salad.
Taste your salad and adjust the seasoning with additional salt and pepper if needed. Serve the Roasted Vegetable Salad warm, at room temperature, or chilled. Enjoy it as a main dish or as a side with your favorite protein.
