Preheat the grill to maximum. In a baking dish lay the peppers. Let roast for 10 to 15min. and let cool. Remove the skin and cut them into pieces. In a skillet Heat the oil sauté the garlic and simmer for about 3 to 4 min. until golden brown. Add the almonds, honey and vinegar. Pour the sauce over the peppers, and sprinkle the parsley on top. Cool and serve at room temperature.