Roasted Caponata

Ingridients of Roasted Caponata:

• 1 yellow capsicum , chopped
• 1 zucchini , halved, thickly sliced
• 1/2 small eggplant , chopped
• 250 g cherry tomatoes
• 1 red onion , cut into wedges
• 1 tablespoon oil
• 1/2 cup pitted kalamata olive
• 2 teaspoons capers
• 2 tablespoons balsamic vinegar
• 1/4 cup dry red wine
• 2 garlic cloves , thinly sliced
• 400 g butter beans , drained, rinsed
• 2 tablespoons chopped fresh basil