Who says that all grilled food has to be unhealthy? There are plenty of healthy recipes that you can make with your oven safe grill. While there are some healthy recipes that feature grilled fish or chicken, this article is going to focus on two vegetarian-friendly recipes.

One of these meals is great for dinner, the other is perfect for bringing in to work:

Marinated Portobello Mushroom Burgers

If you swap a beef burger, or even a turkey burger, for a portobello mushroom, you are avoiding a load of fat and calories. This means you won't have to feel guilty about eating the bun. You can always eat the portobello burger "naked," or sans bun, but you could also use a healthy, whole grain bun. Its protein will make you feel full.

The first step is to marinate the mushroom. You will need balsamic vinegar, Dijon or stone-ground mustard, olive oil, crushed garlic, and salt. Whisk the ingredients in a bowl. You can marinate the mushroom in either a large bowl or a plastic zip bag.

The longer you let the mushroom marinate, the richer the flavor. You should let it sit in the marinade for at least half an hour.

Meanwhile, place your oven-safe grill into your oven and preheat the oven to 350 degrees. After the oven has finished heating, take the grill out to avoid baking the mushroom. If the grill slowly gets hot in the oven with the mushroom on it, the searing grill marks won't be as apparent.

You will want to cook the mushroom for about 4 minutes on each side. When it's done, you can add some sliced raw onions, tomato, and lettuce.

Grilled Pineapple and Asparagus with Quinoa

This is a simple lunch you can make the night before, pack in a container, and bring to work. The quinoa provides a healthy protein and the pineapple and asparagus add a wonderful flavor.

The first thing you should do is cook the quinoa. You can cook it in water, but if you cook it in vegetable broth it will have more flavor. When the quinoa is done, set it aside.

Next, grill the asparagus. You should only use fresh asparagus. Break the ends off the asparagus and then wash the individual stalks. Place your grill inside of the oven and preheat to 400.

Lightly spray the asparagus with either canola oil or grapeseed oil. If you use olive oil it might smoke because of the high temperature in the oven.

Place the asparagus on the grill and turn after about a minute. The total cook time should be 3 or 4 minutes.

The last step is to grill the pineapple, leaving the oven at 400 degrees. You can use either fresh pineapple or canned pineapple. However, unlike asparagus, you can use canned pineapple. If you do use canned pineapple, make sure to pat it dry. You don't want too much juice or syrup on the sections you're going to grill.

You don't have to add oil to the canned pineapple, but you should brush some oil on fresh pineapple. Leave the pineapple on the grill for about a minute on each side. What you are looking for is a nice grill mark and caramelization.

When the pineapple and asparagus are done, let them cool and cut them into bite-sized pieces. You can either arrange the pineapple and asparagus on top of the quinoa or mix it into the dish.

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