Unroll crescent dough and separate into triangles; on a baking stone, arrange dough triangles into a circle with their points toward the center; with a lightly floured rolling pin, roll dough into a 12-inch circle, pressing seams together to seal.
Bake at 350°F for 12-15 minutes or until light golden-brown; remove from oven and cool completely.
Stir together Parmesan and cream cheeses until smooth; add garlic and half the basil; mix well.
Spread cream cheese mixture evenly over top of baked crust; top with vegetables and remaining basil; cut into squares.
NOTE: Two teaspoons dried basil my be used if you don't have fresh basil.