Sweet Pepper Salad with Manchego and Almonds

In a medium skillet, heat the vegetable oil. Add the almonds and cook over moderate heat, stirring, until golden, about 5 minutes; transfer to paper towels and let cool, then coarsely chop.

Arrange the peppers on plates. In a bowl, combine the olive oil, vinegar, garlic, capers, thyme and marjoram; season with salt and pepper and drizzle over the peppers. Top with the green olives, almonds and cheese. Sprinkle with the parsley and serve with crusty bread.