First - roast your pepper. All can be done at the same time. The red and green peppers. Heat the broiler.
With tongs place the bell pepper on the top shelf turning often to get all sides blackened. It is a good idea to put a baking sheet on the rack below the peppers because when you go to turn them with your tongs juices can drip out. When the peppers are black, take them out of the over.
Let cool and then rub off the blackened skin with a damp paper towel or peel with a paring knife if you are having trouble. Just grab an edge of the skin with the knife and peel off.
Cut out the stem end and take out all of the pepper seeds. Set aside.
While the peppers are roasting. Heat 1 tablespoon coconut oil in a skillet to medium heat.
Add the onions and sauté until the onions are translucent. About 10-15 minutes. You can also do the mushrooms at the same time. In fact, You can do all of this at the same time but you will dirty more pans. Do it all at once or do it back to back, overlapping a little. Remove from heat and set aside.
In the same skillet heat 1 tablespoon oil to medium high heat.
Add the sliced sweet potatoes, brown on one side and then flip and brown on the other. Remove from heat and set aside.
Cut the rolls down the center and spread apart. Drizzle ⅛ cup of Italian dressing on each side of the rolls.
Add any other condiment that you might like such as mustard or ketchup.
Divide all the vegetable in layers between the four rolls. Add a lettuce layer of your favorite lettuce. Put the top on and take a big bite!