To make the sauce, add the roasted red peppers, diced tomatoes, almond butter, garlic, red wine vinegar, smoked paprika, and sea salt to a food processer, and process until very finely chopped. While the motor is running, slowing pour in the olive oil in a steady stream, and continue to process until the mixture is smooth.
Preheat your grill to medium-high, or heat a grill pan on a stove over medium-high heat.
Cut the vegetables into slices about ¼” to ½” thick.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Lightly brush the mixture on the vegetables.
Grill the vegetables until tender and heated throughout with nice grill marks, about five to ten minutes per side.
Serve the vegetables drizzled with sauce and garnished with slivered almonds and parsley.