# What You'll Need:
→ Mediterranean Cluster
01 - 2 tablespoons extra-virgin olive oil
02 - 1 medium eggplant, diced (about 1 cup)
03 - 1 red bell pepper, chopped
04 - 1 small zucchini, sliced (about 1 cup)
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 fresh 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 make it:
01 - Chop and dice all vegetables as indicated. Arrange three large skillets or sauté pans at the ready.
02 - Heat 2 tablespoons olive oil in a skillet over medium heat. Add diced eggplant and cook for 3 minutes. Add chopped bell pepper, sliced zucchini, halved cherry tomatoes, and minced garlic. Season with dried oregano, sea salt, and freshly ground black pepper. Stir occasionally and cook until vegetables are tender and fragrant, about 8 to 10 minutes. Keep warm.
03 - In a separate skillet, heat 1 tablespoon toasted sesame oil over medium-high heat. Add sliced shiitake mushrooms and cook 2 minutes. Add snap peas and julienned carrot and 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 1 tablespoon olive oil in the third skillet over medium heat. Sauté sliced red onion until softened, about 3 minutes. Add cooked chickpeas, bulgur or quinoa, ground cumin, coriander, and cinnamon. Cook while stirring for 5 minutes. Remove from heat, fold in chopped parsley and lemon juice. Season with salt and pepper to taste.
05 - Arrange the three clusters side by side on a large serving platter or individual plates. Sprinkle with toasted sesame seeds, fresh mint or cilantro leaves, and crumbled feta cheese if using.
06 - Serve warm and invite guests to combine flavors as desired.
