Spinach Salad with Grilled Mediterranean Vegetables

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1 small orange bell pepper, seeded and quartered

2 large Portobello mushroom caps, stemmed, sliced

1 small summer squash, cut on bias

1 (14-ounce) can artichoke hearts, drained, rinsed and quartered

1/4 cup olive oil, plus more to taste

Salt and freshly ground black pepper

1/2 cup feta cheese, diced

1/4 cup kalamata olives, pitted

3 cups baby spinach

1 cup packed basil leaves