One of my favorite sauces to use with grilled seafood is chimichurri. It's similar to a pesto, but much tangier and often with a little heat. It's a combination of chopped parsley, olive oil, vinegar, garlic, chili flakes, salt, and pepper.
I managed to pull off making another meal using the grill because it is still hot outside. I went to the market today and bought every variety of produce I could find - corn, cherries, zucchini, peaches, raspberries, mushrooms, potatoes etc. I'd been wanting to make a savory galette for a few days now, but contemplated the appropriate techniques for using the grill.
This crumble was so easy to make. Five minutes tops, minus the cooking time. All you do it cut up the fruit and place it right into the skillet. Mix up the topping in a small bowl, pile it on top of the fruit and then bake. You can even eat it right out of the skillet once cooked. I think I dirtied 3 dishes in the process.