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Begin by preheating your oven to 425 degrees.
Chop up all of your vegetables into bite sizes pieces and add them to a large baking pan. Add 2 tbsp of olive oil, a generous amount of salt and pepper and toss to combine. Roast in the oven for 30-35 minutes, mixing halfway through.
Once your veggies are roasted, remove from the oven and begin cooking your pasta in a large pot of salted water until al dente.
To a large pan, add ⅓ cup olive oil, garlic, chilli flakes and sauté for 2 minutes.
Reduce heat to low and add your vegetables and then deglaze your pan with the wine. Simmer for about 3 minutes or until the wine has reduced by half.
Add your olives, feta, basil, and cooked pasta to the pan. Mix well, making sure all of the pasta is covered evenly.
Add a couple tbsp of pasta water at a time to thin out the sauce if you need.
Top with basil and parmesan cheese.