The Spice Route Clusters (Printable)

A vibrant fusion of Mediterranean, Asian, and Middle Eastern clusters combining fresh vegetables and spices.

# 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

# How-To Steps:

01 - Prepare all vegetables as described and arrange three large skillets or sauté pans for cooking.
02 - Heat olive oil over medium heat in one skillet. Add diced eggplant and sauté for 3 minutes. Incorporate bell pepper, zucchini, cherry tomatoes, and garlic. Season with oregano, salt, and pepper. Cook, stirring occasionally, until vegetables are tender and aromatic, 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. Add snap peas and julienned carrot; continue cooking for 2 more minutes. Stir in soy sauce, grated ginger, and rice vinegar. Sauté for an additional 2 to 3 minutes until crisp-tender. Remove from heat and keep warm.
04 - Heat olive oil in the third skillet over medium heat. Add thinly sliced red onion and sauté until softened, about 3 minutes. Add 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, seasoning as desired.
05 - Arrange the three clusters side by side on a serving platter or individual plates. Top with optional crumbled feta, toasted sesame seeds, and fresh mint or cilantro leaves.
06 - Serve warm, encouraging guests to mix and match flavors for an interactive dining experience.

# Expert Suggestions:

01 -
  • Three distinct flavor worlds on one plate means every bite feels like a small adventure.
  • You cook it all at the same time in separate pans, so nothing waits around getting cold while you finish something else.
  • It's naturally adaptable—add protein, skip the feta, swap grains—without losing its magic.
02 -
  • Don't skip prepping everything before you start cooking—this dish moves fast, and scrambling for ingredients will throw off your timing.
  • Each cluster should finish cooking around the same time, so watch your heat levels carefully; medium-high for the Asian pan means it finishes first.
  • The lemon juice in the Middle Eastern cluster is not optional—it's what keeps it from tasting heavy and grounds all the warm spices.
03 -
  • Toast your cumin, coriander, and cinnamon in the oil for 30 seconds before adding other ingredients to unlock their deeper, more complex flavors.
  • If you're cooking ahead, keep the three clusters in separate containers so their flavors don't blur together, then assemble and garnish just before serving.
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