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": "2cef074062d94b5088791cab6a318d49",
    "updated": "2025-04-23T20:39:47.276Z",
    "title": "Lemony Roasted Zucchini and Summer Squash with Chimichurri",
    "subtitle": "DAIRY-FREE, EGG-FREE, GLUTEN-FREE, NUT-FREE, VEGAN",
    "description": "During the summer season, garden-fresh zucchini is often abundant.  While zucchini is incredibly versatile, from pasta substitutes to additions in baked goods, this recipe offers a refreshing way to enjoy this mild-flavored squash.  Lemon zest brightens the zucchini's subtle taste, while a vibrant Argentinian chimichurri sauce adds a burst of herbaceous flavor.",
    "ingredients": [
      {
        "section": "FOR THE VEGETABLES",
        "ingredients": [
          "olive oil",
          "zucchini and summer squash, halved lengthwise",
          "kosher salt",
          "freshly squeezed lemon juice, for seasoning",
          "grated lemon zest, for seasoning"
        ]
      },
      {
        "section": "FOR THE CHIMICHURRI SAUCE",
        "ingredients": [
          "extra-virgin olive oil",
          "roughly chopped onion",
          "fresh cilantro",
          "fresh flat-leaf parsley",
          "fresh oregano",
          "garlic clove, peeled",
          "red wine vinegar, plus more for seasoning",
          "chopped red jalapeño pepper",
          "kosher salt, plus more for seasoning"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 400°F. Lightly oil a large baking sheet.",
      "Arrange the halved zucchini and summer squash, cut-side up, in a single layer on the baking sheet. Brush with oil and season with salt.",
      "Roast for 10 minutes. Turn the squash over and roast for another 10 minutes, or until tender but still slightly firm, with a light golden color.",
      "Immediately brush the warm squash with lemon juice and sprinkle with lemon zest. Transfer to a serving platter.",
      "While the vegetables roast, prepare the chimichurri sauce. In a food processor, combine the oil, onion, cilantro, parsley, oregano, garlic, vinegar, jalapeño, and salt. Process until smooth. Taste and adjust seasoning as needed. Spoon the chimichurri sauce over the roasted vegetables and serve."
    ],
    "notes_ingredients": "",
    "notes_instructions": "Variation: For a summery alternative, grill the zucchini outdoors! The quick chimichurri sauce allows ample time to relax while grilling."
  }
]