Wash and chop the zucchini, carrots, red bell peppers, and onion into ½-inch chunks.

Preheat your oven to 400°F (205°C).

Toss chopped vegetables with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway through.

Allow roasted vegetables to cool for 5-10 minutes. Then, transfer to a food processor, add garlic and cream cheese/Greek yogurt, and blend until desired consistency is reached.

Taste and adjust seasoning. If desired, blend in more olive oil for creaminess.

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