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Preheat the oven to 415°F.
Line a sheet tray with parchment paper. Place the vegetables cut side down onto the sheet tray. Drizzle with olive oil and salt and pepper so they are evenly coated. Transfer to the oven and roast for 45 minutes to 1 hour until they are charred.
Remove from the oven and immediately cover with foil for 15 minutes. This will steam them slightly and make it easier to remove the skin of the bell pepper.
Remove the foil and prepare the vegetables. For the bell peppers, remove the skin and tear into strips. For the eggplant, remove the skin and seeds and tear into strips. For the onions, break up into smaller wedges. Add everything to a bowl.
Stir in the grated garlic, sherry vinegar, olives and basil. Season with salt and pepper to taste and serve!