Begin by washing and peeling your zucchini, carrots, and red bell pepper. Roughly chop them into uniform pieces, about one inch in size, for even roasting.

Preheat your oven to 400°F (205°C). In a large mixing bowl, toss the chopped vegetables with olive oil, salt, and pepper until evenly coated. Spread them out on a baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway through.

Once the vegetables are beautifully roasted, remove them from the oven and let them cool for about 5-10 minutes.

Transfer the cooled roasted vegetables into a food processor. Add the cream cheese or Greek yogurt along with garlic powder and any optional lemon juice or dill for a flavor boost. Blend until you reach your desired smoothness.

Taste your Garden Vegetable Spread and adjust the seasoning with additional salt and pepper as needed. Transfer the spread to an airtight container and refrigerate it for at least 30 minutes.