Preheat oven to 375°F.
Wash and dry the eggplant, long beans, bok choi and tomatoes.
Add the olive oil, salt and pepper to taste to a large mixing bowl and stir to combine. One vegetable at a time, toss the eggplant, long beans, bok choi, pumpkin and tomatoes in the oil mixture; remove from oil and place all veggies except tomatoes into a roasting pan.
Place pan into the oven. Roast for 5 minutes; remove pan from oven and add tomatoes. Put back into the oven for 3 to 4 minutes, until the veggies are three-quarters of the way cooked. Check for doneness with a fork. Do not overcook.
In a small mixing bowl, combine the calamansi or lemon juice, garlic, chives, fish sauce, honey and chili paste. Mix well and serve with vegetables as a condiment.
Place the roasted vegetables on a platter and serve warm with a simple citrus dressing.