Bring several liters of water to boil in a large pan, and add the squash. Drain, set aside. Cut peppers in half, remove seeds and membranes. Broil until skins are blackened, place in a plastic bag and close. Remove skins and cut into long strips.
Slice squash very thin, arrange in rows on dish, placing pepper strips between the rows.
Pour over salad and let marinate for about 30 minutes before serving. The onion family includes red, white, brown onions, both sweet and sharp, as well as scallions, garlic, shallots, chives and leeks. Cut crosswise into thin slices, arrange on serving platter. Alternate orange slices with onion slices. Sprinkle with chopped mint and olives, Before serving, drizzle with olive oil.