Heat 2 tablespoons of olive oil in a skillet over medium heat. Add onion, carrot, zucchini, and red bell pepper. Sauté for 6–8 minutes until softened and lightly caramelized.

Stir in minced garlic, salt, and black pepper into the sautéed vegetables. Sprinkle in dried Italian seasoning and paprika. Cook for an additional minute.

Remove from heat and let the vegetable mixture cool for about 5 minutes.

Transfer the cooled veggie mixture into a large mixing bowl, ensuring all flavorful bits are included.

In the mixing bowl, incorporate cream cheese, mayonnaise, mozzarella cheese, parsley, and lemon juice. Blend until creamy.

Cover and refrigerate the spread for at least 30 minutes to allow flavors to meld.

Stir gently before serving with crackers, pita chips, or fresh vegetable sticks.