One of the best things you can cook in August takes very little work and leaves no dishes. You wrap vegetables in tin foil and set the packet right in the coals of a fire or on a BBQ.
The biggest challenge is the cutting. Everything in the packet has to finish at the same time, so the dense things need to be small and the soft things can be bigger. Potatoes and carrots get cut thin, about a quarter inch. Cabbage goes in thick wedges. Zucchini and peppers can be big chunks. Garlic cloves go in whole.
Add butter or oil, salt, and whatever herbs you have around. Fold the foil so all the edges are sealed. We will often use two layers, which protects the packet from tearing and burning. Set it in the coals for 15 to 30 minutes depending on how hot they are, and turn it once about halfway through. To check it, pull the packet off the heat and crack the foil open with a fork, and be mindful of the steam because there could be a lot of it. Poke a potato or a carrot. If they are still firm, seal it back up and give it a few more minutes.
If you do not have a fire going, a barbecue works too and keeps the heat out of the house. A roasting dish in the oven works too once the days get a bit cooler this fall.
One final option I have been experimenting with is cooking like this on a cast iron pan with a wire grill over a fire. I'm still new at it, and have had some pretty crispy meals as a result, but when it works there is nothing like it.