Once I turn on the grill, I like to make as much of dinner outdoors as possible. Part of this is instinct. I like the process of cooking over fire. Part of this is practical. I can’t tend pots and pans in the kitchen while I’m outside. With this mind, here are five winning recipes that heavily rely on the grill to make a complete one-dish dinner.

Pineapple is a lovely addition to the usual protein-and-veg skewer. It really shines in these Grilled Swordfish and Pineapple Skewers with Couscous. Curried couscous cooks off heat so it’s the perfect grain accompaniment to a meal from the grill. A sweet-and-spicy marinade pulls double duty as a dressing for the rehydrated couscous. I made this pretty dish for a dinner party a few weeks back and everyone raved about my skills at the grill and marveled that the swordfish didn’t stick. My secret? I always, always oil the grill grates when cooking fish.

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Is there any better taco filling than grilled steak paired with grilled veggies? Case in point, these skirt steak and poblano tacos. Charring the poblanos over the hot fire makes it easy to peel the blistered skins. Just slice and you’ve made rajas. Sweet grilled onions are the perfect contrast to these dark green chiles, which are grassy and slightly bitter but not really spicy. I love a post-grilling marinade because the flavors end up in the meat, not on the grill. A simple puree of onion, garlic, lime, cumin, and salt flavors the grilled steak while it rests. Grill corn tortillas and then wrap them in foil so they steam and become pliable. Let the taco party begin.

Grilled pork tenderloin cutlets and zucchini get an indoor glow-up when dolloped with compound butter made with crumbled feta, orange zest, and chopped mint. Serve with pita breads (wrap them in foil and heat on the grill along with the zucchini) and you’ve made a lovely Greek-inspired supper that calls for a modest number of ingredients and is ready in half an hour.

Most cooks never think to grill carrots and that’s a shame. Grilled Spiced Chicken and Carrots with Bulgur starts by microwaving the carrots so they are nearly pliable. The grill is all about char and flavor. While the carrots are in the microwave, quickly cook the bulgur and set it aside. Garam masala, a convenient blend of multiple warm spices, flavors both the carrots and boneless chicken breasts. Slice the grilled carrots and stir them into the bulgur along with other goodies (feta, pine nuts, olive oil, and lemon juice). A ridiculously easy lemon-tahini sauce is the final embellishment. 

Halloumi cheese is designed for grilling; just make sure to oil the grates like you would when cooking fish. In addition to the star ingredient, Grilled Halloumi Wraps feature grilled red bell peppers and grilled pitas (wrapped in foil so they heat through but don’t char). Quick-pickled red onions do their thing while you’re out by the grill. Slather the warmed pitas with a garlicky, lemony yogurt sauce and pile on the grilled cheese, grilled peppers, pickled onions, and some arugula for freshness. Now that’s a wrap.

One more bonus to cooking dinner on the grill: No skillets to scrub after dinner! Looking for even more grilling inspiration? Check out this collection of the test kitchen’s favorite grilling recipes. 

P.S. Drop me a line at [email protected] and let me know what you think about this newsletter. Want more vegetarian recipes in your inbox? Check out my other weekly newsletter, The New Vegetarian.