The Spice Route Dish (Printable)

A vibrant dish combining Mediterranean, Asian, and Middle Eastern clusters infused with bold spices.

# What You 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:

01 - Prepare all vegetables as directed and arrange 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 oregano, sea salt, and black 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; cook for another 2 minutes. Stir in soy sauce or tamari, grated ginger, and rice vinegar. Sauté 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 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 and toss with chopped parsley and lemon juice. Season to taste.
05 - Arrange the three clusters side by side on a large platter or individual plates. Top with optional crumbled feta, toasted sesame seeds, and fresh mint or cilantro leaves.
06 - Serve warm, inviting guests to mix and match the flavors.

# Expert Advice:

01 -
  • You cook three distinct dishes simultaneously without any scrambling or timing stress.
  • Each person at the table discovers their own favorite flavor journey instead of everyone eating the same thing.
  • The kitchen smells absolutely incredible while it's all happening, and cleanup is somehow easier than you'd expect.
02 -
  • Don't prep your vegetables more than an hour ahead—they'll start to weep and lose their crisp, and your pan work will feel sluggish instead of snappy.
  • The three clusters should finish at roughly the same time, so start the Mediterranean cluster first since it takes the longest, the Asian cluster a minute or two after, and the Middle Eastern cluster last—this timing matters more than you'd think.
03 -
  • Cook all three clusters warm but not piping hot—they should come off the heat while still vibrant and then coast gently down to serving temperature, which keeps the vegetables from turning mushy.
  • If you only have two skillets, cook the Mediterranean and Asian clusters first, transfer them to a warm plate, then cook the Middle Eastern cluster last, knowing it won't lose anything sitting for a few minutes.
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