Preheat your oven to 200°C (400°F). Line one or two large baking trays with baking paper.
Wash the eggplants, remove the tops and ends and then cut them in half. I like to salt my eggplants before cooking as this removes the excess water and reduces the eggplants ability to absorb oil. Place the eggplants, one layer at a time, in a colander and sprinkle with some coarse salt. Allow to sit for at least 30 minutes (you should see water beads forming) then a pat dry with a towel to remove the excess water and salt. Transfer to a large mixing bowl.
Wash the zucchini and patty pan squash, remove the tops, ends and any damaged parts. Add to your bowl.
Cut the zucchini into rounds and the patty pan squash into quarters. Add to your bowl.
Wash the red capsicum remove the core and seeds, then cut into a large dice. Add to your bowl.
Drizzle all your vegetables with some olive oil and the cumin powder, season with salt and pepper. Toss until they are all well coated with the oil and cumin, arrange the vegetables on 1 or 2 baking trays, spread out evenly and do not overcrowd (we want them to roast and not stew).
Place in the middle rack of your oven and cook until golden brown (approximately 20-30 minutes). Remove and allow to cool slightly. Transfer to a mixing bowl.
To make your salad....
Wash your parsley leaves, shake to remove excess water, pat dry and chop roughly.
Wash the golden grape tomatoes then cut in half, add to your bowl along with the chopped parsley and smoked cheese.
Putting it all together...
Add the Muhammara and lemon juice to the vegetables and toss until well combined.
Arrange in a salad bowl and serve .
*Muhamarra can be found from Middle Eastern stores or you can replace it with Ajvar a Serbian red pepper paste available from the Ethnic food section of most supermarkets.