Name: Slate-Grilled Porterhouse, Summer Vegetables, and Sourdough Bread
Yield: 8 Servings
Ingredients: 4 tablespoons olive oil plus more for slate; 2 2–2 1/2-inch-thick porterhouse steaks (about 4 pounds total), room temperature; 1/4 cup herbes de Provence; Kosher salt, freshly ground pepper; 3 small Italian eggplants (about 1 1/2 pounds), halved lengthwise; 6 small beefsteak tomatoes (about 2 pounds), halved crosswise; 3 small zucchini (about 1 pound), halved lengthwise; 3 portobello mushrooms (about 1 pound), stems removed; 2 large red bell peppers (about 1 pound), Cut lengthwise into 1 1/2-inch strips; 6 garlic cloves, thinly sliced; 1/3 cup fresh rosemary leaves; 1/2 cup olive oil; Kosher salt, freshly ground pepper; 1 medium round loaf sourdough bread (about 1 1/2 pounds), cut into 1-inch wedges; 1/4 cup olive oil; 1 garlic clove, halved; Kosher salt; A few 16x16-inch untreated natural slate floor tiles 1/4–1/3 inch thick (in case one breaks). NOTE: Have a look at this useful and important info before setting up your grill.

To get the most out of your fire, cook these recipes in the order in which they appear. As for the vegetables, use them in any combination you like.

Recipe notes