Spice Route vibrant clusters (Print Version)

A vibrant blend of Mediterranean, Asian, and Middle Eastern ingredient clusters bursting with flavor.

# Ingredient List:

→ Mediterranean Cluster

01 - 2 tablespoons extra-virgin olive oil
02 - 1 medium eggplant, diced
03 - 1 red bell pepper, chopped
04 - 1 small zucchini, sliced
05 - 1/2 cup cherry tomatoes, halved
06 - 2 cloves garlic, minced
07 - 1 teaspoon dried oregano
08 - 1/4 teaspoon sea salt
09 - Freshly ground black pepper, to taste

→ Asian Cluster

10 - 1 tablespoon toasted sesame oil
11 - 1 cup shiitake mushrooms, sliced
12 - 1 cup snap peas, trimmed
13 - 1 medium carrot, julienned
14 - 1 tablespoon soy sauce (or tamari for gluten-free)
15 - 1 teaspoon grated ginger
16 - 1 teaspoon rice vinegar

→ Middle Eastern Cluster

17 - 1 tablespoon olive oil
18 - 1 small red onion, thinly sliced
19 - 1 cup cooked chickpeas, drained and rinsed
20 - 1/2 cup cooked bulgur or quinoa
21 - 1 teaspoon ground cumin
22 - 1/2 teaspoon ground coriander
23 - 1/4 teaspoon ground cinnamon
24 - 2 tablespoons chopped fresh parsley
25 - Juice of 1/2 lemon
26 - Salt and pepper, to taste

→ Garnishes

27 - 1/4 cup crumbled feta cheese (optional)
28 - 2 tablespoons toasted sesame seeds
29 - Fresh mint or cilantro leaves

# How-To Steps:

01 - Chop and prepare all vegetables as specified. Arrange three large skillets or sauté pans on the stove.
02 - Heat 2 tablespoons olive oil in a skillet over medium heat. Add diced eggplant and cook 3 minutes. Stir in red bell pepper, zucchini, cherry tomatoes, and garlic. Season with oregano, sea salt, and black pepper. Cook, stirring occasionally, until vegetables are tender and aromatic, about 8 to 10 minutes. Keep warm.
03 - Heat 1 tablespoon toasted sesame oil in a separate skillet over medium-high heat. Add shiitake mushrooms and sauté for 2 minutes. Add snap peas and julienned carrot; cook 2 minutes more. Stir in soy sauce (or tamari), grated ginger, and rice vinegar. Continue sautéing for 2 to 3 minutes until vegetables are crisp-tender. Remove from heat and keep warm.
04 - Heat 1 tablespoon olive oil in the third skillet over medium heat. Add sliced red onion and cook until softened, about 3 minutes. Stir in cooked chickpeas, bulgur or quinoa, ground cumin, coriander, and cinnamon. Cook for 5 minutes, stirring frequently. Remove from heat; toss with chopped parsley and lemon juice. Season to taste with salt and pepper.
05 - Arrange the three clusters side by side on a large platter or individual plates. Sprinkle with crumbled feta cheese if desired, toasted sesame seeds, and fresh mint or cilantro leaves.
06 - Serve warm, encouraging guests to mix and match flavors for a global taste experience.

# Helpful Tips:

01 -
  • Three distinct flavor worlds come together without fighting—it's like hosting friends from different continents and watching them become instant companions.
  • Everything cooks simultaneously in separate pans, so you're done in under an hour and your kitchen smells like every good memory at once.
  • It's genuinely fun to build your own bite, mixing and matching flavors like you're conducting an edible symphony.
02 -
  • Cook all three clusters simultaneously in separate pans or the temperatures and textures will suffer—this is orchestration, not sequential cooking.
  • Don't overcrowd your skillets or the vegetables will steam instead of sauté, and you'll lose that essential caramelization and flavor concentration.
  • Prep everything before you start cooking because once the oil is hot, you'll be juggling three different rhythms at once.
03 -
  • Toast your own sesame seeds in a dry skillet for 2 minutes before using—they'll be exponentially more flavorful and fragrant than any store-bought version.
  • If you're meal-prepping, cook the three clusters in advance and store them in separate containers, then reheat gently and assemble fresh when you're ready to eat.
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