Slate-Grilled Porterhouse, Summer Vegetables, And Sourdough Bread

If using a charcoal grill, prepare for high heat. 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.

Sprinkle steaks with herbes de Provence and season with salt and pepper, pressing gently to adhere. 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 115u00b0F for medium-rare (the temperature will continue to rise as steaks rest), 10-15 minutes per side.

Transfer to a cutting board or platter and let rest 20 minutes before slicing.

If using a charcoal grill, coals should have cooled to medium heat. If using a gas grill, reduce heat to medium high.

Cut a small strip from rounded side of eggplant halves so they will lie flat. 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. Place vegetables on slate and grill until browned and tender, 5-8 minutes per side. (Some vegetables may cook faster than others.) Transfer to a platter.

If using a charcoal grill, coals should still be around medium heat. If using a gas grill, keep heat at medium-high.

Drizzle both sides of each slice of bread with oil. Place bread on slate and grill until golden brown, about 2 minutes per side. Transfer to a serving board or plate, rub both sides of bread with garlic, and season with salt.

Serve steaks with grilled vegetables and bread alongside.