- Preheat the broiler. Cut red peppers in half vertically and seed them. Place the pepper halves, cut side down, along with the onion strips, in a shallow pan. Broil the vegetables until the pepper skins start to shrivel and pucker, about 5 minutes. Remove from heat.
- Peel and seed the tomatoes. Peel the peppers and cut them into 1/4-wide strips. Place them, along with the onions, in a large mixing bowl.
- To prepare the Basil-Mint Dressing: combine oil, vinegar and lemon juice in a small mixing bowl and whisk to blend. Stir in the capers, basil and mint and pour this dressing over the vegetables.
- Gently toss the salad, cover, and refrigerate for at least 2 hours before serving. Serve chilled or at room temperature.
Calories 67, Carbohydrates 6g, Fat 5g, Fat Calories 42, Fiber 2g, Protein 1g, Saturated Fat 0.66g, Sodium 13mg. Daily Values: Calcium 13.36mg 1%, Phos 30.02mg 3%, Copper 0.06mg 3%, Zinc 0.22mg 1%, Panto 0.16mg 2%, Biotin 3.96mcg 1320%, Iodine 0.38mcg 0%, Magnesium 13.67mg 3%, Iron 0.4mg 2%, Vitamin B6 7%, Vitamin C 65%, Vit E-a-Toco 5%, Vitamin A 28%. Percent Daily Values are based on a 2,000 calorie diet.