Slate Grilled Porterhouse Summer Vegetables and Sourdough Bread

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)

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