Spice Route Vibrant Flavors (Printable)

A colorful dish blending Mediterranean, Asian, and Middle Eastern ingredients into aromatic clusters for sharing.

# What You'll Need:

→ 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 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 cooking each cluster separately.
02 - Heat extra-virgin olive oil in a skillet over medium heat. Add diced eggplant and cook for 3 minutes. Incorporate red bell pepper, zucchini, cherry tomatoes, and garlic. Season with dried oregano, sea salt, and black pepper. Stir occasionally and cook until tender and fragrant, approximately 8 to 10 minutes. Keep warm until serving.
03 - In a separate skillet, warm toasted sesame oil over medium-high heat. Add sliced shiitake mushrooms and sauté for 2 minutes. Add snap peas and julienned carrot, cooking for an additional 2 minutes. Stir in soy sauce (or tamari), grated ginger, and rice vinegar. Cook for 2 to 3 more minutes until crisp-tender. Remove from heat and keep warm.
04 - Heat olive oil in the third skillet over medium heat. Sauté thinly sliced red onion until softened, about 3 minutes. Add cooked chickpeas, bulgur or quinoa, ground cumin, ground coriander, and ground cinnamon. Cook for 5 minutes, stirring frequently. Remove from heat and combine with chopped fresh parsley and lemon juice. Adjust seasoning with salt and pepper to taste.
05 - Arrange the three flavor clusters side by side on a large serving platter or on individual plates. Garnish with crumbled feta cheese if desired, toasted sesame seeds, and fresh mint or cilantro leaves.
06 - Serve the dish warm, encouraging guests to mix and match the distinct flavor profiles for a global culinary experience.

# Expert Tips:

01 -
  • Each cluster tastes completely different, so every bite feels like discovering something new.
  • Everything cooks simultaneously in separate pans, meaning you can actually keep track of what's happening.
  • It's endlessly flexible—add protein, swap vegetables, honor your dietary needs without losing the soul of the dish.
02 -
  • Don't overcrowd any single pan or the vegetables steam instead of sauté and lose their character.
  • The three clusters need to finish around the same time, so read through all the steps before you start timing.
  • The best part happens when people mix bites from different clusters—that's the whole point, so encourage it.
03 -
  • If you're cooking for a crowd, you can prep all three clusters hours ahead and just reheat them gently when guests arrive.
  • The secret to crisp-tender vegetables is keeping your pan hot and your ingredients moving—timid heat and passive stirring guarantee mush.
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