Slate-Grilled Porterhouse, Summer Vegetables, and Sourdough Bread recipes

Slate-Grilled Porterhouse, Summer Vegetables, and Sourdough Bread recipes
19 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
Nutrition
768
38% daily value
8 servings
                                       
                                            high-​fiber, dairy-​free
     

Fat

60% 39

Saturated

39% 8

Trans

- 0

Monounsaturated

- 24

Polyunsaturated

- 4

Carbs

21% 63

Carbs (net)

- 54

Fiber

37% 9

Sugars

- 14

Sugars, added

- 0

Protein

87% 44

Cholesterol

26% 77

Sodium

25% 601

Calcium

16% 157

Magnesium

21% 90

Potassium

30% 1389

Iron

55% 10

Zinc

61% 7

Phosphorus

73% 512

Vitamin A

15% 131

Vitamin C

96% 87

Thiamin (B1)

70% 1

Riboflavin (B2)

72% 1

Niacin (B3)

98% 16

Vitamin B6

116% 2

Folate equivalent (total)

59% 236

Folate (food)

- 139

Folic acid

- 57

Vitamin B12

110% 3

Vitamin D

63% 10

Vitamin E

41% 6

Vitamin K

59% 71

Sugar alcohols

- 0

Water

- 431
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