# 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 - 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 pepper, to taste
→ Garnishes
27 - 1/4 cup crumbled feta cheese (optional)
28 - 2 tablespoons toasted sesame seeds
29 - Fresh mint or cilantro leaves
# Directions:
01 - Dice, chop, slice, and julienne all vegetables as directed. Arrange three large skillets or sauté pans on the stovetop.
02 - Heat 2 tablespoons olive oil in a skillet over medium heat. Add diced eggplant and cook for 3 minutes. Stir in chopped bell pepper, sliced zucchini, halved cherry tomatoes, and minced garlic. Season with dried oregano, sea salt, and freshly ground black pepper. Sauté until vegetables are tender and aromatic, about 8 to 10 minutes. Keep warm off heat.
03 - In a separate skillet over medium-high heat, warm 1 tablespoon toasted sesame oil. Add sliced shiitake mushrooms and cook for 2 minutes. Add trimmed snap peas and julienned carrot; cook an additional 2 minutes. Stir in soy sauce, grated ginger, and rice vinegar. Continue to sauté for 2 to 3 minutes until vegetables are crisp-tender. Remove from heat and keep warm.
04 - Heat 1 tablespoon olive oil in the third skillet over medium heat. Add thinly sliced red onion and sauté until softened, about 3 minutes. Incorporate cooked chickpeas, bulgur or quinoa, ground cumin, ground coriander, and ground cinnamon. Cook, stirring frequently, for 5 minutes. Remove from heat, stir 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 and fresh mint or cilantro leaves. Optionally top with crumbled feta cheese.
06 - Serve warm, inviting guests to combine and savor the layers of global flavors.
