Thoroughly rinse the millet under hot water and drain well.
Place the millet in a pan with one and a quarter cup vegetable stock, bring to the boil, reduce the heat, cover and simmer for 25 minutes according to the pack instructions. Leave to soak for 10 minutes.
Meanwhile, wash the zucchini, halve lengthways and finely slice.
Wash the pepper, quarter, deseed and cut into short strips. Wash and halve the tomatoes.
Heat the oil in a frying pan and cook the peppers and zucchini over a medium heat for 2-3 minutes. Season with salt, pepper and oregano and pour over the remaining vegetable stock. Bring to the boil and cook for 5 minutes.
Add the millet with any remaining liquid and the tomatoes to the pan and mix. Season with salt and pepper.
Crumble the feta cheese over the vegetables and millet.