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Preheat the oven to 200°C (180°C fan). Drizzle a large baking tray with olive oil and scatter over the garlic and cherry tomatoes.
Sprinkle with the oregano, season with salt and black pepper, and toss gently to coat.
Roast for 15 minutes until the tomatoes begin to soften and release their juices.
Remove the tray from the oven and add the butter beans, capers and olives, stirring gently to combine everything with the tomato juices.
Return the tray to the oven and roast for a further 15–20 minutes until the tomatoes are jammy, the beans are heated through and the edges are lightly caramelised.
Remove from the oven and allow to rest for a couple of minutes.
Finish with fresh basil and crumble over the feta if using. Serve warm straight from the tray.