2) Cut the courgettes in half lengthwise, then cut across into thirds. Put the courgette into a bowl and add the olive oil, lemon juice, garlic, shallots, parsley and oregano, and season with salt and pepper, to taste. Toss to combine.
3) Carefully remove the hot roasting pan from the oven and add the courgette mixture. Put the pan back into the oven and roast for 3 minutes. Remove and stir in the olives and preserved lemon. Return the pan to the oven and cook for about 3 to 4 minutes – don't let the courgette get too soft. Transfer to a serving bowl and serve immediately.