Courgettes are at their very best when they are the size of your index finger. If you grow them yourself, you have to be very quick to catch them before they swell into marrows! But happily you can buy them fairly widely and if not then this recipe works equally well with spring onions, french beans/fine beans, or asparagus. If you don't have oregano growing in your garden, then you may struggle to find it fresh in the supermarket and you can substitute marjoram, dill, tarragon, lovage, savoury or fennel fronds.
Serves 2 as a side
a big handful of baby courgettes (about 200-250g)
2 sprigs of fresh oregano
20g salted butter (or a tablespoon of olive/avocado oil + pinch of salt)
salt
Heat the griddle pan until it is hot enough to sizzle when you flick water over the surface. Slice the courgettes in half lengthways and place cut side down on the griddle pan - in batches if need be. Griddle both sides until they have char marks.
While the courgettes are cooking, strip the leaves and any flowers from the oregano and finely chop. Melt the butter and pour into the serving bowl with the oregano - stir together. Add the hot griddled courgettes, season with salt, turn to coat completely in the herby butter and serve right away. Add lemon wedges if you like, although I prefer just salty butter and oregano.