No luckily they do not. Those carcinogens are meat specific and are called heterocyclic amines (HCAs). They only show up when meat is very charred. The best bet is to cook the meat and vegetables over indirect heat, a coal free area.
You should only lightly grill vegetables. While vegetables do not produce HCAs, they do produce PAHs (Polycyclic Aromatic Hydrocarbons) when charred.
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