Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "2d95e29bb22f45e78c8cec79988ff6ab",
    "updated": "2025-05-04T22:32:28.854Z",
    "title": "Grilled Vegetables with Balsamic Glaze",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "balsamic vinegar",
          "asparagus, ends trimmed, cut into (25.4 mm) pieces",
          "zucchini, cut into large dice",
          "yellow squash, cut into large dice",
          "sweet or yellow onion, cut into (25.4 mm) slices",
          "bell peppers, seeded, ribs removed, and cut into (25.4 mm) slices",
          "extra-virgin olive oil",
          "salt",
          "black pepper",
          "finely chopped fresh parsley"
        ]
      }
    ],
    "instructions": [
      "To prepare the balsamic glaze, bring the vinegar to a boil in a small saucepan over medium-high heat.",
      "Reduce the heat to medium-low and let it simmer until the balsamic vinegar has reduced by half, about 20 to 30 minutes.",
      "Remove from heat, allow to cool, and set aside. This can be made up to a week in advance; store in a covered container at room temperature.",
      "To grill the vegetables, preheat the grill to high heat (500°F).",
      "Place the asparagus, zucchini, yellow squash, onion, and bell peppers in a large bowl and drizzle with half of the olive oil.",
      "Toss the vegetables with your hands or a utensil until evenly coated, then transfer them to a grill basket.",
      "Place the basket on the grill and close the lid.",
      "Grill for 15 to 20 minutes, shaking the basket occasionally to ensure even cooking.",
      "The vegetables are ready when the peppers and onions develop charred edges and are tender.",
      "Transfer the vegetables to a serving bowl.",
      "Drizzle with 1/4 cup of the balsamic glaze and the remaining olive oil.",
      "Season with salt and pepper, then garnish with the chopped parsley.",
      "Serve warm or at room temperature."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Grilling Tips: If you have experience using a grill or someone to assist, you may slice the vegetables and place them directly on the grill grates. This method gives vegetables attractive char marks and also allows you to add fruits like pineapple or mango to your grill for added flavor."
  }
]