Greek Roasted Vegetables

Nutrition Facts

Serving Size 1 OZ
Calories 15
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 1.1g
2%
Sat. Fat 0.2g
- - -%
Trans Fat 0g
Cholesterol 0mg
- - -%
Sodium 53.4mg
2%
Tot. Carb. 1.3g
0%
Dietary Fiber 0.3g
1%
Sugars 0.6g
   Includes 0g Added Sugars
0%
Protein 0.3g
Vitamin D - 0mcg - 0%
Calcium - 6.1mg - 1%
Iron - 0.2mg - 2%
Potassium - 68.1mg - 1%
INGREDIENTS: FRESH CHERRY TOMATO, FRESH ZUCCHINI SQUASH, FRESH YELLOW SQUASH , FRESH RED PEPPER, FRESH RED ONION, BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), GARLIC PEELED, Greek Spice (KOSHER SALT (salt, yellow prussiate of soda), GARLIC POWDER (garlic powder.), CORNSTARCH (corn starch), BLACK PEPPER (black pepper), DRIED THYME (whole thyme leaves.), GREEK OREGANO (constituents/plant part: rubbed whole plant (flowers-leaves)), CINNAMON (cinnamon. ), BASIL, DILL WEED (dill), NUTMEG (nutmeg), GROUND ROSEMARY (ground rosemary ), MARJORAM, PARSLEY FLAKES (parsley flakes. ))
ALLERGENS:
Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.