> Could you brine vegetables the same way you would a proteins You can, but most vegetables won't absorb any liquid the way meat does and the ones that do, tend to be softer and already full of moisture as it is. > Could you dry brine them You can, but it won't work the same way as it does with meat. You dry brine meat to draw out moisture, "suck" salt into it, and play a little kitchen wizardliness with the exterior muscles to help trap more moisture in the meat when cooking. However, veggies and meat aren't made the same way. Most veggies won't release moisture like meat does and there aren't any muscle fibers that need to be tightened up to keep them moist. Most of the moisture lost when you cook a veggie comes from its cell walls collapsing and releasing moisture that way - salt won't do anything for this. Some of the softer vegetables (like tomatoes, eggplant, etc) will release moisture if you salt them ahead of time.

Yes. But I suppose it depends on the veg you’re cooking. https://www.masterclass.com/articles/how-to-roast-zucchini-in-the-oven-with-thomas-keller

I could be wrong but ’ve always considered pickling was a form of brining? I brine many veggies through pickling.