Heat the grill to medium (about 400 degrees F).

Remove the loose skins from the garlic cloves (you do not have to peel) and place them on a piece of aluminum foil. Drizzle garlic with olive oil and seal with the foil. Place the foil packet on the grill, close the grill lid, and grill for 10 minutes.

While the garlic is grilling, slice the zucchini, squash, and onion into 1/4 to 1/3-inch slices (rings for the onion). Seed the bell pepper and cut into quarters. Drizzle all the vegetables with olive oil and season with salt and pepper.

Place the vegetables on the grill and grill about 3 minutes on each side. Transfer the vegetables and garlic packet to a bowl or dish and cover with foil. Let vegetables cool completely.

Take the garlic out of the foil packet and squeeze out the softened clove. Discard the foil and garlic skins.

Place the vegetables, garlic, and cream cheese in the bowl of a food processor fitted with a knife blade. Process until well combined and spreadable. Do not process until completely smooth. Taste and adjust seasoning with salt and pepper if needed.

Transfer the mixture to a container and seal. Refrigerate overnight. Serve chilled or at room temperature. Serve with crackers, crostini, or sliced fresh bread. Also can be used as a sandwich spread.