Slate-Grilled Porterhouse, Summer Vegetables, and Sourdough Bread

Ingredients

• 2 pounds beefsteak tomatoes halved
• 1.5 pounds eggplants italian halved lengthwise
• 0.3 cup rosemary leaves fresh
• 1  garlic clove halved
• 6  garlic cloves thinly sliced
• 0.3 cup herbs de provence 
• 8 servings kosher salt 
• 0.3 cup olive oil 
• 1 pound portabello mushrooms 
• 1 pound bell peppers red cut lengthwise into 1 1/2" strips
• 1.5 pounds round loaf sourdough bread cut into 1" wedges
• 1 pound zucchini halved lengthwise

Equipment

• baking sheet
• paper towels
• grill
• kitchen thermometer
• tongs
• cutting board

Directions

1. If using a charcoal grill, prepare for high heat.
2. Place slate on grill grates and heat (don't worry if it splits or cracks; it can still be used). If using a gas grill, place slate on grates, then heat grill to high (cover grill while heating and grilling). Using paper towels and long-handled tongs, lightly coat slate with oil.
3. Sprinkle steaks with herbes de Provence and season with salt and pepper, pressing gently to adhere.
4. Drizzle each steak with 2 tablespoons oil to moisten herbs. Grill on hot slate until an instant-read thermometer inserted into the thickest part registers 115°F for medium-rare (the temperature will continue to rise as steaks rest), 10-15 minutes per side.
5. Transfer to a cutting board or platter and let rest 20 minutes before slicing.
6. If using a charcoal grill, coals should have cooled to medium heat. If using a gas grill, reduce heat to medium high.
7. Cut a small strip from rounded side of eggplant halves so they will lie flat.
8. Combine eggplants, tomatoes, zucchini, mushrooms, bell peppers, garlic, and rosemary on a rimmed baking sheet; drizzle with oil, season with salt and black pepper, and toss to coat.
9. Place vegetables on slate and grill until browned and tender, 5-8 minutes per side. (Some vegetables may cook faster than others.)
10. Transfer to a platter.
11. If using a charcoal grill, coals should still be around medium heat. If using a gas grill, keep heat at medium-high.
12. Drizzle both sides of each slice of bread with oil.
13. Place bread on slate and grill until golden brown, about 2 minutes per side.
14. Transfer to a serving board or plate, rub both sides of bread with garlic, and season with salt.
15. Serve steaks with grilled vegetables and bread alongside.