Smoked Capsicums


Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

Tasty side dish or part of many dishes on a buffet or cocktail table.


  • 50 g (approx. 2 oz/⅓ cup) parmesan cheese or pecorino, shaved
  • 2 yellow capsicums (bell peppers)
  • 2 red capsicums (bell peppers)
  • small flowers of an unsprayed carthamus *, from the thistle (optional of course)

For the Dressing

  • 3 tbsp balsamic vinegar
  • 1 tsp mustard
  • 1 tbsp honey
  • freshly ground pepper and salt
  • 150 ml (5 fl oz/⅔ cup) olive oil

And also

  • smoke chips
  • 1 tbsp dried rosemary or Earl Grey tea


First grill the capsicums by placing them on the stove burner and slowly burning them black.

If you do not own a gas stove, place them under a hot grill. Turn over regularly, they really have to turn black!!!

Once scorched on all sides, transfer them to a plastic bag and tie in a knot. Leave the capsicums to sweat for 30 minutes. Remove. Using a knife, remove the skin. Rinse well under running water and pat dry. Smoke for 15 minutes in the smoker on 2 tbsp wood chips and a little dry rosemary or tea.

Make the dressing by combining the first four ingredients and then adding the oil until the dressing achieves the desired thickness.

Cut the smoked capsicums into thick strips. Arrange on a dish. Sprinkle with the shaved cheese and carthamus and top with the dressing.

* Carthamus is a common yellow-orange thistle, often called the saffron thistle. It is available from some florists.