In food processor bowl with metal blade or blender container, combine basil, parsley, oil, vinegar and garlic; process with on/off pulses until pureed. Stir in cheese. Set aside.
In large saucepan, bring 1 inch of water to a boil over high heat. Reduce heat to low; add vegetables. Cover; cook 4 to 6 minutes or until vegetables are crisp-tender.
Drain vegetables; place in serving bowl. Toss with balsamic pesto.