Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers de (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 de.
    - 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 : de (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "630bef95fec64f319f8d6632d0c40d41",
    "updated": "2025-04-23T20:53:46.020Z",
    "title": "Roasted Vegetable Quinoa Bowl",
    "subtitle": "DAIRY-FREE, EGG-FREE, GLUTEN-FREE, NUT-FREE, VEGAN",
    "description": "Roasting vegetables intensifies their natural sweetness and creates a tender, almost melting texture, especially for eggplant, zucchini, and onions. This recipe is a versatile base – feel free to customize the vegetables and add extras like marinated artichoke hearts or olives for enhanced flavor.",
    "ingredients": [
      {
        "section": "FOR THE ROASTED VEGETABLES",
        "ingredients": [
          "olive oil, plus more for preparing the baking sheet",
          "eggplant, cut into 1½-inch pieces",
          "zucchini, cut into (25.4 mm) pieces",
          "red bell pepper, cut into (25.4 mm) pieces",
          "yellow onion, cut into (25.4 mm) wedges",
          "garlic cloves, halved",
          "fresh rosemary leaves, plus sprigs for garnish",
          "kosher salt"
        ]
      },
      {
        "section": "FOR THE QUINOA",
        "ingredients": [
          "water",
          "quinoa",
          "olive oil",
          "kosher salt"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 400°F (200°C). Lightly oil a baking sheet.",
      "Spread the eggplant, zucchini, red bell pepper, onion, and garlic on the prepared baking sheet. Drizzle with olive oil, sprinkle with rosemary and salt, and toss to coat evenly.",
      "Roast for approximately 20 minutes, turning occasionally, until the vegetables are tender and lightly golden.",
      "While the vegetables roast, prepare the quinoa. In a medium pot, bring the water to a boil over high heat. Rinse the quinoa under cold water to remove any bitterness, then add it to the boiling water. Reduce heat to a simmer, cover, and cook for about 20 minutes, or until the water is absorbed and the quinoa is fluffy. Remove from heat and stir in the olive oil and salt.",
      "Divide the cooked quinoa among 4 bowls and top with the roasted vegetables.",
      "Garnish with fresh rosemary sprigs."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]