Gather your ingredients.
Heat the olive oil in a large pan on a medium to high heat and add the courgette slices. Cook for 6 to 8 minutes on either side until deeply coloured and charred in places. Remove from the pan and set aside on a plate. It may need longer depending on the size of your pan.
Lower the heat slightly, add the red onions and garlic to the pan and cook for 6-7 minutes until soft. Add extra oil if needed.
Add the pine nuts, balsamic vinegar, sugar (if using) and fresh oregano leaves and stir to combine. Cook for another 5 minutes until the mixture is sticky and deeply fragrant. Add the courgette back to the pan for a minute before serving.
Serve the courgette over the rocket leaves, topped with some more of the onions.