Preheat oven 400°F.
Place veggies on a cookie sheet, drizzle with EVOO and balsamic vinegar, and season liberally with the salt and pepper. Toss to coat thoroughly and transfer to the oven to roast for 30-40 minutes until brown and tender.
Cool and transfer to a food processor with the basil and parsley. Pulse to chop and combine. Transfer to a bowl and stir, season with salt and pepper to taste.
Serve with baked pita chips, celery stick and carrot sticks for a healthy snack.