Roasted Vegetables

Nutrition Facts
Serving Size 4 oz
Calories 109
    Calories from Fat 116

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet.
Total Fat 12.9g
Tot. Carb. 9.3g
  Sat. Fat 2.1g
  Dietary Fiber 3g
  Trans Fat 0g
  Sugars 5.1g
Cholesterol 0mg
Protein 1.6g
Sodium 252.2mg
Vitamin A - IU   117%
  • Vitamin C   78%
  • Calcium   3%
  • Iron   3%
  • INGREDIENTS:  Eggplant Purple, Fresh 30#, Squash, Zucchini, Med Frsh20# 1.2 Bshl, Squash, Yellow Summer, Peppers, Red Fresh 22#, Peppers, Green 25#, Golden Italian Dressing (Soybean Oil, Distilled Vinegar, Water, Liquid Sugar (Sugar, Water), Salt, Garlic, Onion, Spices, Soy Lecithin, Xanthan Gum, Caramel Color And Oleorsin Paprika Allergens: Soy), Carrot, Whole Fresh Case 50# , Onion, Red , Unpeeled 25#
    ALLERGENS:  Soybeans
    Nutritional information is based on currently available data; however the nutrient composition of food may vary due to environmental and processing variables: changes in product formulation, manufacturer's data, cooking and preparation techniques. The information provided should be considered as approximations of the nutritional analysis of the food.

    Note: Entree's that are served with sides are subject to your choice of side dishes. For this analysis we do not include any nutritional information for those side dishes in the entree. Please select your choice of sides from the list.

    Read ingredients carefully when checking for allergens.

    If you have any questions regarding the nutritional data of any foods served by Boston College Dining Services, please contact the BC Dining Nutritionist at 617-552-4810