Name: Slate-Grilled Porterhouse, Summer Vegetables, and Sourdough Bread
Yield: Makes 8 servings
Ingredients: 4 tablespoons olive oil plus more for slate; 2 2-2 1/2"-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" 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" wedges; 1/4 cup olive oil; 1 garlic clove, halved; Kosher salt; Special equipment: A few 16x16" untreated natural slate floor tiles 1/4-1/3" thick (in case one breaks)

Photo by Cedric Angeles

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

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