Heat oil in skillet over high heat. Add vegetables; cook and stir about 5 minutes, until tender.
Sprinkle Italian herb seasoning, garlic salt and crushed red pepper evenly over vegetables. Add wine and olives and continue cooking until liquid has evaporated. Remove from heat; stir in ricotta cheese.
Line inside of each pita pocket with 1 slice of provolone cheese. Stuff each with hot vegetable mixture. Serve immediately.
RECIPE NOTE: Any blend of stir fry frozen vegetables may be used. Or, use 2 cups of your favorite blend of fresh vegetables (sugar snap peas, thin sliced carrots, onions, mushrooms, bell peppers, etc.). Add about 5 minutes to the cooking time if using fresh vegetables.
