Peel and chop the onions and clove of garlic. Finely chop the rosemary, thyme, basil and parsley. Dice the zucchini, cut the peppers into fine strips.
Heat the oil in a pan and sauté the chopped onions. Then sauté the garlic, paprika and zucchini. Deglaze with vegetable stock and stir in the tomato paste. Season well with the spices. Let simmer for 15 minutes. Crumble the feta and mix with the vegetables. Let it steep for another 5 minutes over low heat and serve immediately.