How to Make It
Light a charcoal grill. Grill the peppers over high heat, turning, until charred all over. Transfer to a large plate and let stand until cool enough to handle. Peel the peppers and discard the charred skins, seeds and stems. Quarter the peppers lengthwise and arrange them on a platter.
In a small skillet, heat 2 tablespoons of the olive oil. Add the garlic and pine nuts and cook over moderate heat until golden, about 4 minutes. Stir in the currants and capers. Remove from the heat and stir in the remaining 1/4 cup of the olive oil. Let cool to room temperature. Whisk in the vinegar and stir in the parsley and feta; season with salt and pepper. Pour the dressing over the peppers and serve.