haha - am I the garnisher?
Well, simple greenery such as swiss chard can be used to place your meats on. Foods always look better on platters and shallow bowls versus aluminum containers. Escarole is another good "bed" to place things on. Grape tomatoes can add a nice garnish as well as some green onion whisks.
Full platters make a statement even if no garnishes are used. Sometimes the food is all that is needed. I will say the chicken/pork/bratwurst platter would have looked better with some greenery around it, but, sometimes there just isn't any time
The grilled veggies create their own garnish with the grilled romaine all around the outside.
But, if more is needed then take a look in your produce department for different greens and leafy things. Extra herbs can be used too.
Looking at your table:
Your skewers look great and you could also place them on a dinner plate going in a circle. Right in the center you can place a sauce, if there was one, or a mound of grape tomatoes, or a tomato rose, or simply and bunch of parsley - even a shot glass with one small flower in it.
All the meat needs is some color. That can be achieved with the above suggestions. Make a bed of greens in each section of that beautiful square bowl (making sure they come up the sides like the sides of the bowl). Each section could be a different "green" thing: swiss chard with the beautiful red veins, curly endive, and that cabbage that comes in either the whitish/greenish variety and the purple variety, all make good plating presentations.
If you google food garnish and look at the images you will probably get more ideas than you want. The idea is just to add some color.