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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
Course Pre Dinner Snack, Side Dish, Snack
Cuisine All around
Keyword Dairy-Free, Easy, Gluten-Free, Healhty, Low Calorie, Low Carb, Quick, Vegan
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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.