A colorful blend of Mediterranean, Asian, and Middle Eastern flavor clusters made with fresh vegetables and 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 - 1/2 cup cherry tomatoes, halved
06 - 2 cloves garlic, minced
07 - 1 teaspoon dried oregano
08 - 1/4 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 - 1/2 cup cooked bulgur or quinoa
21 - 1 teaspoon ground cumin
22 - 1/2 teaspoon ground coriander
23 - 1/4 teaspoon ground cinnamon
24 - 2 tablespoons chopped fresh parsley
25 - Juice of 1/2 lemon
26 - Salt and black pepper, to taste
→ Garnishes
27 - 1/4 cup crumbled feta cheese (optional)
28 - 2 tablespoons toasted sesame seeds
29 - Fresh mint or cilantro leaves
# How to Make It:
01 - Prepare all vegetables as directed. Arrange three large skillets or sauté pans for cooking the clusters.
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 over medium-high heat, warm toasted sesame oil. Add sliced shiitake mushrooms and cook for 2 minutes. Add snap peas and julienned carrot; cook for an additional 2 minutes. Stir in soy sauce (or tamari), grated ginger, and rice vinegar. Sauté for 2 to 3 more minutes until vegetables are 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, approximately 3 minutes. Stir in cooked chickpeas, bulgur or quinoa, ground cumin, coriander, and cinnamon. Cook for 5 minutes, stirring frequently. Remove from heat, then toss with chopped parsley and lemon juice. Season with salt and pepper to taste.
05 - Arrange the three cooked clusters side by side on a large platter or on individual plates. Garnish with crumbled feta cheese (if using), toasted sesame seeds, and fresh mint or cilantro leaves. Serve warm, inviting diners to mix flavors as desired.
