Grill bell pepper halves, skin side down, on covered grill over medium coals 15 to 25 minutes or until skin is charred, without turning. Remove from grill and immediately place in bowl. Cover and let stand 15 to 20 minutes. Remove skin with paring knife; discard.
Place bell pepper in food processor. Add cheeses, garlic, mustard, salt, and herbes de Provence; process until smooth. Serve with vegetables for dipping, if desired.