The Spice Route Clusters (Print View)

A vibrant mix of Mediterranean, Asian, and Middle Eastern ingredients combined into aromatic clusters.

# Components:

→ 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 - ½ cup cherry tomatoes, halved
06 - 2 cloves garlic, minced
07 - 1 teaspoon dried oregano
08 - ¼ 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 fresh 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 - ½ cup cooked bulgur or quinoa
21 - 1 teaspoon ground cumin
22 - ½ teaspoon ground coriander
23 - ¼ teaspoon ground cinnamon
24 - 2 tablespoons chopped fresh parsley
25 - Juice of ½ lemon
26 - Salt and pepper, to taste

→ Garnishes

27 - ¼ cup crumbled feta cheese (optional)
28 - 2 tablespoons toasted sesame seeds
29 - Fresh mint or cilantro leaves

# Directions:

01 - Dice, chop, slice, and julienne all vegetables as specified. Arrange three large skillets or sauté pans for simultaneous cooking.
02 - Heat extra-virgin olive oil in a skillet over medium heat. Sauté diced eggplant for 3 minutes. Add red bell pepper, zucchini, cherry tomatoes, and minced garlic. Season with dried oregano, sea salt, and black pepper. Continue cooking, stirring occasionally, until vegetables are tender and fragrant, about 8 to 10 minutes. Keep warm.
03 - In a separate skillet, heat toasted sesame oil over medium-high heat. Add sliced shiitake mushrooms and cook for 2 minutes. Stir in snap peas and julienned carrot, cooking an additional 2 minutes. Mix in soy sauce or tamari, grated ginger, and rice vinegar. Sauté for 2 to 3 minutes until crisp-tender. Remove from heat and keep warm.
04 - Warm olive oil in the third skillet over medium heat. Sauté thinly sliced red onion until softened, approximately 3 minutes. Incorporate cooked chickpeas, bulgur or quinoa, ground cumin, coriander, and cinnamon. Cook for 5 minutes, stirring frequently. Remove from heat, then stir in chopped parsley and lemon juice. Adjust seasoning with salt and pepper.
05 - Arrange the Mediterranean, Asian, and Middle Eastern clusters side by side on a large serving platter or individual plates. Garnish with crumbled feta cheese (optional), toasted sesame seeds, and fresh mint or cilantro leaves. Serve warm, inviting guests to combine the clusters as desired.

# Expert Advice:

01 -
  • It feels like traveling the world without leaving your kitchen, and everyone at the table gets to taste something they genuinely crave.
  • Each cluster comes together in about 25 minutes, so you're not stuck cooking in stages—it's strategic, manageable, and actually fun.
  • The best part? People naturally start experimenting, mixing bites from different clusters and discovering their own favorite flavor combinations.
02 -
  • Don't crowd your skillets or everything will steam instead of sauté—use three separate pans even if it feels excessive, because the heat and air circulation are what create flavor depth.
  • Taste the Middle Eastern cluster before plating and adjust the lemon juice and salt boldly; this cluster is the one that often needs a flavor wake-up call at the end.
03 -
  • Toast your sesame seeds in a dry skillet for about two minutes before serving—they'll smell incredible and taste noticeably more intense.
  • If you're making this ahead, cook the three clusters and store them separately in the fridge, then gently rewarm them in their own skillets just before plating so nothing gets mushy or confused in flavor.
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