A method for packaging cooked vegetable food products, in particular vegetables, for obtaining a packaged cooked vegetable food product having a shelf life up to 30 days, which method comprises the following steps: a) preparation of said vegetables by selection of raw materials, discarding of the vegetables gone bad and trimming of the vegetables to eliminate roots, outer leaves and any peel; b) washing of said vegetables in the presence of a sanitizing agent active against yeasts and molds; c) drying of said washed vegetables; d) cooking of said vegetables after drying; e) rapid cooling of said cooked vegetables to a chilled temperature, wherein rapid cooling is carried out by switching from a temperature of about 85 °C to a temperature of about -1 °C in a time of between 30 and 45 minutes; f) packaging of said vegetables by portioning the cooked vegetables in partially barriered packages at a temperature lower than or equal to 4 °C and in a modified atmosphere, wherein the packages consist of trays closable with a protective film, the trays consisting of a partially barriered polypropylene-ethylene vinyl alcohol-polypropylene (PP-EVOH-PP) multilayer material, wherein the thickness of the inner layer of EVOH is about 24 microns and the total thickness of the multilayer material is comprised between 1100 and 1200 microns, wherein the modified atmosphere consists of a mixture of carbon dioxide/nitrogen in a ratio by volume of about CO2 30%/ N2 70%, wherein the packages are first subjected to vacuum prior to the modified atmosphere, and wherein the percentage of oxygen in the sealed package immediately after packaging is not higher than about 1%, preferably not higher than about 0.9%, and wherein the partially barriered packages containing the cooked vegetables are closed with a protective film made of unbarriered polypropylene. a) preparation of said vegetables by selection of raw materials, discarding of the vegetables gone bad and trimming of the vegetables to eliminate roots, outer leaves and any peel; b) washing of said vegetables in the presence of a sanitizing agent active against yeasts and molds; c) drying of said washed vegetables; d) cooking of said vegetables after drying; e) rapid cooling of said cooked vegetables to a chilled temperature, wherein rapid cooling is carried out by switching from a temperature of about 85 °C to a temperature of about -1 °C in a time of between 30 and 45 minutes; f) packaging of said vegetables by portioning the cooked vegetables in partially barriered packages at a temperature lower than or equal to 4 °C and in a modified atmosphere, wherein the packages consist of trays closable with a protective film, the trays consisting of a partially barriered polypropylene-ethylene vinyl alcohol-polypropylene (PP-EVOH-PP) multilayer material, wherein the thickness of the inner layer of EVOH is about 24 microns and the total thickness of the multilayer material is comprised between 1100 and 1200 microns, wherein the modified atmosphere consists of a mixture of carbon dioxide/nitrogen in a ratio by volume of about CO2 30%/ N2 70%, wherein the packages are first subjected to vacuum prior to the modified atmosphere, and wherein the percentage of oxygen in the sealed package immediately after packaging is not higher than about 1%, preferably not higher than about 0.9%, and wherein the partially barriered packages containing the cooked vegetables are closed with a protective film made of unbarriered polypropylene.