Grafting is a commonly used agronomic practice in vegetable crop production, particularly for Solanaceae and Cucurbit family vegetables. This technique promotes crop growth, enhances fruit yield and quality, and improves the resistance of plants to soil-borne diseases and other environmental stressors. Grafted vegetables have well-developed root systems that allow for increased absorption of large amounts and trace elements, leading to improved growth and development of the scion. Additionally, grafting can alter the metabolism of various chemicals in the fruit, which can lead to further improvements in quality. Moreover, grafting regulates K+/Na+ homeostasis, REDOX homeostasis, and osmotic homeostasis, thus enhancing vegetable resistance to salt stress. Furthermore, it augments the tolerance of vegetables to various abiotic stresses such as drought, low temperature, and high temperature by elevating antioxidant capacity and increasing osmotic regulatory substances. Lastly, grafting can also reduce transport of heavy metals such as Cu and V to the scion, thereby improving the vegetable’s resistance to these metals. Overall, grafting serves as an essential tool to optimize vegetable crop productivity and resilience.