I would be more concerned with how the veggies are prepared than with what the veggies are. The safest things to eat are soluble fiber (SF) like white rice, baked potato, safe bread, sweet potato, carrots, zucchini, yellow squash, etc. If eaten with a larger portion of SF, many other insoluble fiber (IF) veggies should be okay, too, in moderation.
The trouble you might run into is fat. If the carrots are cooked in a tub of butter, it won't matter that they are a "safe" veggie because the fat content will make you go. I would stick with getting your veggies from your own kitchen, unless you know how the dining hall veggies are prepared. You might contact the dining hall manager and speak with him/her about your needs in order to find out how they prepare their veggies and what foods might be safe for you there.
Also, print out Heather's cheat sheet for a handy reference whenever you're wondering if a food is safe or not.
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Re: safe vegetables?
