Spice Route Flavor Clusters (Printable)

A fusion of Mediterranean, Asian, and Middle Eastern ingredients combined into aromatic, flavor-packed clusters.

# 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

# Method:

01 - Prepare all vegetables as specified and set out three large skillets or sauté pans.
02 - Heat olive oil in a skillet over medium heat. Add diced eggplant and cook for 3 minutes. Stir in red bell pepper, zucchini, cherry tomatoes, and minced garlic. Season with dried oregano, sea salt, and black pepper. Cook, stirring occasionally, until vegetables are tender and aromatic, about 8 to 10 minutes. Keep warm.
03 - Heat toasted sesame oil in a separate skillet over medium-high heat. Add sliced shiitake mushrooms and cook for 2 minutes. Add snap peas and julienned carrot; cook another 2 minutes. Stir 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 - Heat olive oil in a third skillet over medium heat. Add sliced red onion and cook until softened, about 3 minutes. Stir in chickpeas, cooked bulgur or quinoa, ground cumin, ground coriander, and ground cinnamon. Cook for 5 minutes, stirring frequently. Remove from heat, toss with chopped parsley and lemon juice, and season to taste.
05 - Arrange the three clusters side by side on a large platter or individual plates. Top 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 across the clusters.

# Expert Advice:

01 -
  • Three distinct flavor worlds on one plate means everyone finds their favorite combination.
  • You cook everything in parallel, so it all comes together at exactly the same moment.
  • It's naturally flexible—swap proteins, vegetables, or grains without losing the soul of the dish.
02 -
  • Cooking the clusters simultaneously requires timing and confidence; if one finishes early, turn the heat to low to keep it warm without drying it out.
  • The key to crisp-tender vegetables is high heat and minimal stirring—let them develop color and texture rather than steaming them.
03 -
  • Toast your sesame seeds in a dry skillet for two minutes before serving—they become nuttier and more fragrant than store-bought toasted versions.
  • If your vegetables seem to be cooking unevenly, cut them all to roughly the same size; this simple habit changes everything.
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