Griddled lemony courgettes

This year I am growing yellow courgettes which makes them easier to spot before they turn to marrows. I keep hoping that I am going to get a courgette glut any minute, but so far none has materialised. I'm not sure if this is because they are yellow or if it's because the evil bastard snails almost destroyed the seedlings so they too a long time to recover and subsequently went into the ground late. Who knows?

This recipe is incredibly easy, delicious and can be eaten hot or cold (or something in between). I think I fist ate it at Carluccio's but I can't honestly remember. We often have this as a side dish but it works well mixed with pasta, too.

If you don't have a griddle you can just as easily use a grill. Come to that you could probably fry them if you so desired.

Serves two.

A couple of courgettes
Half a lemon
Olive oil
Salt and pepper

Slice the courgettes. I usually cut them into strips or on the slant to make longish ovals. Griddle them until they are soft and covered with thick seared stripes. I have trouble waiting and turn mine a lot so they are are usually criss-crossed. When they are done put them into a wide bowl or plate with a rim. Squeeze the lemon over them, the glug on some olive oil. Stir to coat, then season with salt and pepper.