Many variations of romesco sauce, a Catalonian roasted tomato sauce, add roasted red peppers for a little sweetness. Here, the peppers and tomato are scorched on the grill alongside the chicken to keep things simple. Grilled Chicken With Red Pepper-Pecan Romesco Sauce Active Time: 30 minutes Total Time: 30 minutes Serves 4 2 medium red bell peppers 1 medium tomato 1 pound chicken cutlets 3/4 teaspoon salt, divided 1/2 teaspoon ground pepper, divided 1/2 cup chopped pecans, toasted 1 clove garlic 2 tablespoons extra-virgin olive oil 1 tablespoon red-wine vinegar 1/4 teaspoon crushed red pepper Chopped scallions for garnish Preheat grill to medium-high. Grill bell peppers and tomato, turning occasionally, until blistered all over and charred in spots, 12 to 15 minutes. Transfer to a plate and let rest until cool enough to handle, about 5 minutes. Meanwhile, sprinkle chicken with 1/4 teaspoon each of salt and pepper. Grill the chicken, …