**Mastering Vegetable Grilling: A Complete Guide – One Green Planet**

Okay, I can see you’re interested in learning about grilling techniques for vegetables! While the original text is quite detailed, let’s distill this information into a more focused and user-friendly summary.

Here are key points from your query:

**Grilled Vegetables: A Flavor Revolution**

Grilled vegetables bring out incredible smoky char and concentrated flavors. To master it:

1. **Prep Right:** Cut veggies appropriately for the method (baskets, skewers, grilling directly).
2. **Oil Up!**: Always brush or marinate with oil to prevent sticking and drying out.
3. **Marinade & Flavoring:**
* Use oils or marinades generously for flavor and moisture.
* Experiment with different combinations like maple syrup and tamari (as mentioned in the kebab section).
4. **Grill Marks Matter:** Choose recipes that highlight charring, as it adds depth without making food carcinogenic.

**Specific Vegetable Grilling Tips:**

* **Artichokes:** Cut vertically; remove the choke if desired.
* **Avocados/Tofu:** Use oils like olive oil or marinades for moistness and flavor. *Grilled Avocados with Roasted Tomatoes* is a classic example.
* **Bell Peppers/Broccoli:** Slice large enough to prevent falling through, remove seeds/ribs if desired (for peppers), pre-cook broccoli to make it easier to grill.
* **Carrots/Eggplant/Fennel/Green Beans:** Peel and cut in halves or rounds; brush with oil before grilling. *Grilled Beet Salad* is an example of a creative dish using these ingredients.

**Recipe Ideas:**

Explore dishes like:
1. Grilled Artichoke and Quinoa Lettuce Wraps
2. Kale and Grilled Tomato Salad (mentioned in the text)
3. Tofu Vegetable Kebabs with Peanut Sauce

**Environmental & Health Note:**

For those interested, consider plant-based cookbooks or the Food Monster App for recipe resources.

**Fruit Too!**

Don’t forget fruit – try *Grilled Fruit Kebabs*.

The key takeaway is that grilling vegetables offers intense flavor year-round.