A method for preparing cut and frozen vegetables. The method according to the invention consists first of all in washing the vegetables in order to eliminate any residues of soil or other substances and materials that may have accumulated during picking. In a subsequent step, it is necessary to subject the vegetables to a mechanical treatment in order to isolate their edible part. One then proceeds by cutting the vegetables into granules with sizes comprised between 30 mm3 and 60 mm3 by using a cutting device, so as to define granules that can have a shape chosen preferably among those of a grain of couscous, a grain of rice, and the like. At this point one proceeds by immersing the granules in water for a predefined limited time. At a later time, one proceeds by scalding, with jets of hot water, said granules and air drying them. Both activities are performed with a water temperature comprised between 75°C and 85°C. Once the granules have dried, one proceeds by performing a manual sorting of the granules in order to identify any presence of defects therein. Finally, the granules are frozen by means of a freezer at a temperature comprised between -18°C and -30°C.
