Start by washing the zucchini, bell peppers, carrots, and onion thoroughly. Peel and chop into uniform pieces.

Preheat your oven to 400°F (205°C). Toss the chopped vegetables with olive oil, salt, and pepper. Roast for 20-25 minutes.

Once roasted, remove from the oven and allow to cool for 5-10 minutes.

In a food processor, blend the cooled roasted vegetables with garlic and cream cheese or Greek yogurt until desired texture is achieved.

Taste and adjust the flavors with more salt, pepper, and fresh herbs as needed.

Transfer to an airtight container and refrigerate for at least 30 minutes before serving.