Verjuice, the juice that is made if we squeeze immature, green grapes, added a great depth of flavor and a titillating kick to foods, until lemons and various vinegars became more accessible.
Verjuice, called aggourida (=immature), was used extensively in Northern Greek cuisine.
8 bell peppers
2 garlic teeth, crushed
verjuice
virgin olive oil
salt
black pepper
Preheat the oven to 170 C degrees. Place peppers on a tray and roast until they are tender. Remove from the oven and let them cool. Remove skin and seeds from peppers and cut them into slices. Drizzle lightly with olive oil and sprinkle with verjuice, garlic, salt and pepper.
Serve them with toasted bread.
Here, we may also add the juice of immature pomegranates or apples, which also have acidic taste.
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