Transform your barbecue from a meat-only zone into a vegetable-forward feast. By utilizing the 'angry' high heat of a fresh charcoal fire, you can achieve a nutty, charred depth of flavor that steaming or boiling simply cannot replicate. This guide covers the art of dry-grilling, the science of acid-balancing with vinegars, and the creation of custom herb-infused salts to elevate humble garden produce into restaurant-quality dishes.