Begin by washing the zucchini, bell peppers, carrots, and onion thoroughly. Chop all vegetables into even pieces.

Preheat oven to 400°F (205°C). In a bowl, mix chopped vegetables with olive oil, salt, and black pepper. Spread on a baking sheet.

Roast vegetables for 20-25 minutes until soft and caramelized, stirring halfway through.

Allow the roasted vegetables to cool for 5-10 minutes.

Transfer cooled vegetables to a food processor, add garlic and cream cheese or Greek yogurt. Pulse until desired consistency.

Taste and adjust seasoning, adding fresh herbs, salt, pepper, or olive oil as needed.

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