Cut the polenta into roughly 1-inch chunks. Cut the halloumi into about ¾-inch chunks. Slice the onion and peppers into roughly ¾- to 1-inch pieces. Slice the mushrooms in half.
Alternating between the polenta, cheese and veggies, thread all the components onto skewers until full. Brush the skewers all over with olive oil, then sprinkle with salt and pepper to taste.
Heat a griddle or indoor grill pan over medium/medium-high heat. Mist generously with olive oil or nonstick cooking spray. Place the kabobs on the heated pan and cook for about 10 to 15 minutes, rotating every few minutes, until the veggies are crisp tender and charred.
For the sauce:
In a small bowl, mix together all the ingredients for the sauce. Serve with the kabobs on the side for dipping.
Notes
If using wooden skewers, soak for 30 minutes to 1 hour before threading.The skewers can also be cooked on an outdoor grill (I prefer to use a grill pan or piece of foil when grilling skewers outside).
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