Slate-Grilled Porterhouse, Summer Vegetables, And Sourdough Bread

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Bon Appetit
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

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

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

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