When it comes to vegetables, the line between grilled and sacrificed to the fire gods is thin. The goal of grilling proteins is to grill them until cooked sufficiently to eat. With vegetables and fruit, the goal line can, and should, move. Sometimes we seek only a wispy waft of smoky flavor, or a crosshatch of grill marks, or deckled edges of finishing char. Other times we want the food cooked through, good and plenty. A key to grilling vegetables is to decide the end game, to know the answer to “Why am I doing this?” Reliable grilling recipes can light your path and teach you the basics, but no matter where you’re headed, no matter the recipe, here are a few tips that make it a better ride.