According to ancient Greek mythology, the goddess of love Aphrodite personally brought oregano to earth, and that explains the irresistible Italian passion that this Vinaigrette with Italian herbs radiates.

But what exactly is vinaigrette? Although the ingredients are Italian, vinaigrette has its roots in France. Oui, oui, it is a classic French dressing that goes perfectly with salads. A harmonious mix of oil and vinegar, usually in a ratio of 3 to 1. But at Pineut they give it a unique twist. The vinaigrette is enriched with a tasty combination of Italian herbs, spices and vegetables, which makes it stand out.

This vinaigrette with chili pepper is delicious in combination with salads, pasta, grilled vegetables or poultry. Experiment with your favorite dishes.

How do you prepare it?
Add yourself: 200 ml extra virgin olive oil, 50 ml balsamic vinegar and a teaspoon of honey.

1. Measure olive oil and white wine vinegar into a measuring cup.
2. Also add a teaspoon of honey and mix in the bottle.
3. Shake the bottle thoroughly and let it sit for at least one week. After this week the vinaigrette is ready to use (filtering is not necessary).

Ingredients: dried oregano, dried lemon thyme, dried garlic, dried onion, dried pepper and black pepper.

Recipe idea: roasted vegetable dish with feta and Pineut Vinaigrette with Italian herbs

Ingredients:

• 2 red peppers, cut into strips
• 2 zucchini, sliced
• 1 red onion, cut into thin wedges
• 250 g cherry tomatoes
• 150 g feta, crumbled
• 3 tablespoons Pineut Vinaigrette with Italian herbs
• Salt and black pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 200°C (fan 180°C).

2. Place the sliced red peppers, zucchini, red onion and cherry tomatoes on a baking tray lined with baking paper. Spread evenly on the baking tray.

3. Sprinkle the vegetables generously with the Pineut Vinaigrette with Italian herbs and mix well so that all vegetables are evenly coated.

4. Sprinkle the vegetables with salt and black pepper to taste.

5. Place the baking tray in the preheated oven and roast the vegetables for 25-30 minutes, or until soft and slightly caramelised.

6. Remove the vegetables from the oven and let them cool slightly. Then spread the crumbled feta evenly over the roasted vegetables.

7. Garnish the dish with fresh basil leaves for an extra burst of aroma and serve hot as a side dish or as a main course with some crusty bread.