Grill Platter (Vegan, Gluten, Grain Free, Low Carb)
This grill platter is perfect to serve either as a snack platter or as a side dish to your main course
Servings 1 platter
- 1 Point cabbage cut into wedges
- 1 Zucchini cut into quarteres lengthwise
- 1/2 Aubergine sliced
- 8 Radishes
- 4-6 Watermelon slices
- 1 Lemon cut in half
- 2-3 tbsp Fennel thinly sliced on a mandolin
- Arugula, to top
- Camelina seeds (or any other seeds), to top
- Camelina or olive oil, to fry or grill
Preheat the grill or a grill pan and brush it with camelina or olive oil.
Cut all the vegetables.
Start by grilling/frying the point cabbage since it takes longest time to grill.
After 10 minutes add the rest of the vegetables and grill or fry until grillmarks start to appear.
Add the watermelon when about three minutes of the grill time remains. Grill just until grill marks start to form.
Place on a plate or cutting board and top with shaved fennel and arugula. Sprinkle with some lemon juice and camelina seeds (or any other seeds) and serve warm as a appetizer/starter or along with your main course.