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": "61dc2b4b0e6743f7911c4797268fe32a",
    "updated": "2025-04-23T20:52:59.115Z",
    "title": "Roasted Vegetable Benedict with Hollandaise-Style Sauce and Roasted Potatoes",
    "subtitle": "NUT-FREE, VEGETARIAN",
    "description": "This meatless Eggs Benedict features roasted vegetables, making it a satisfying and flavorful brunch option.  A mimosa or sparkling water with orange juice complements this dish perfectly.",
    "ingredients": [
      {
        "section": "FOR THE VEGETABLES AND EGGS",
        "ingredients": [
          "olive oil, divided, plus more for preparing the baking sheets",
          "russet potatoes, with peels, cut into (25.4 mm) pieces",
          "kosher salt",
          "eggplant cut into (19.05 mm) pieces",
          "red bell pepper, cut into (19.05 mm) pieces",
          "yellow onion, cut into ¾-inch wedges",
          "garlic cloves, halved",
          "fresh rosemary leaves",
          "eggs"
        ]
      },
      {
        "section": "FOR THE HOLLANDAISE-STYLE SAUCE",
        "ingredients": [
          "butter",
          "all-purpose flour",
          "milk",
          "freshly squeezed lemon juice",
          "dijon mustard",
          "kosher salt",
          "soy sauce or tamari"
        ]
      },
      {
        "section": "FOR SERVING",
        "ingredients": [
          "english muffins, split",
          "butter"
        ]
      }
    ],
    "instructions": [
      "TO MAKE THE VEGETABLES AND EGGS",
      "1. Preheat oven to 400°F. Lightly oil 2 baking sheets.",
      "2. Place potatoes in a large pot, cover with water, and generously salt. Boil until nearly fork-tender (about 20 minutes), then drain.",
      "3. While potatoes boil, combine eggplant, bell pepper, onion, garlic, 2 tablespoons of oil, rosemary, and 1 teaspoon of salt on a baking sheet. Toss to coat.",
      "4. Roast for 10 minutes, turn, and roast for another 10 minutes until softened and slightly golden.",
      "5. Transfer drained potatoes to the second baking sheet, drizzle with remaining oil, season with salt, and toss. Roast for 25 minutes, turning occasionally, until golden brown and crispy.",
      "6. Meanwhile, poach eggs in simmering water (about 3 inches deep) until yolks begin to set. Remove with a slotted spoon and keep warm.",
      "TO MAKE THE HOLLANDAISE-STYLE SAUCE",
      "1. Melt butter in a medium saucepan over medium heat.",
      "2. Whisk in flour until thickened.",
      "3. Gradually whisk in milk, allowing the mixture to thicken after each addition. Remove from heat and stir in lemon juice, mustard, salt, and soy sauce.",
      "TO SERVE",
      "1. Toast English muffin halves. Divide between plates and spread with butter. Top with roasted vegetables and poached eggs.",
      "2. Finish with the sauce. Serve roasted potatoes on the side."
    ],
    "notes_ingredients": "",
    "notes_instructions": "Extra sauce and potatoes can be stored chilled overnight. Consider using them for a quick brunch the next day.\nTo prepare ahead: Cut potatoes and refrigerate in water overnight. Also, prep the eggplant, bell pepper, and onion. The sauce can be made in advance and brought to room temperature before serving."
  }
]