Lemon Garlic Orzo with Roasted Vegetables is packed with texture and flavor. Like my Creamy Mushroom Orzo and Creamy One Pot Pasta with Tomato and Mascarpone Sauce, this delicious and easy orzo pasta recipe makes fabulous leftovers! It can be shared warm or as a chilled salad. It’s a Vanilla And Bean community favorite! This recipe is vegetarian and easily vegan.
Orzo with Roasted Vegetables
With spring in bloom, so are our favorite fruits and veggies. I took a drive out to one of the farms yesterday, not only because I’m anxious to get my hands on fresh strawberries but also, the freshest asparagus I can find for this recipe.
If the asparagus stalks seem too woody, I use a vegetable peeler to remove the tough outer skin of the stalk. I find, though, the freshest asparagus is pretty tender, so very little of the stem needs to be trimmed.
To keep asparagus fresh, I store it with the base of the stems wrapped in a damp paper towel and try to enjoy them within 48 hours of purchasing.
What Else to Pick-up at the Market
Aside from fresh asparagus, stock up on cremini mushrooms, a mix of orange, yellow or red bell peppers, cherry tomatoes, shallots, and fresh herbs and you are ready for this recipe. Zucchini and or eggplant can be substituted for the asparagus when in season.
For a boost of flavor, a drizzle of pesto is delicious with this recipe!
At a Glance: How to Make Lemon Orzo and Roasted Vegetables
This orzo pasta recipe is a family favorite and comes together quick after the chopping is done.
- First, roast the red or yellow bell pepper, mushrooms, tomatoes, asparagus and shallot in olive oil using.
- Next, a separate baking sheet, roast the pine nuts or almonds.
- While the veggies are roasting and pine nuts are toasting (hehe), cook the orzo in a large skillet.
- Finally, whip up the lemony dressing.
Combine everything together, sprinkle with a bit of feta cheese or parmesan cheese and share!
What to Serve with this Veggie Orzo Recipe
Simplicity is key. To keep this orzo pasta recipe vegetarian, all it needs is a good loaf of Sourdough Bread, a salad like my Vegetarian Kale Caesar Salad and a bottle of your favorite wine.
A dollop or drizzle of pesto is delicious with this dish. Try Spinach Basil Pesto, or Lemon Basil Pesto for a simple boost of flavor and color!
Traci’s Tips
- Regarding roasting, see recipe notes notes on oven temperatures and roasting times. Also, consider your taste when it comes to roasted veggies. More charring (this is what I like) = more time in the oven. Less charring and tender crisp = less time in the oven. Roast to your taste!
- Dairy Free? Yes Please! This orzo recipe is easily made vegan by omitting the feta.
- For an Orzo Pasta Salad, share this recipe chilled by placing in a lidded container and chill for at least one hour before sharing.
Makers Notes
Thank you all so much for sharing and tagging your 100s of mouthwatering pictures and tips on this recipe on Pinterest, Instagram and in the comments below! I love seeing and hearing your results! Here are some of your notes:
- Barbara said: “I’m not a zucchini fan, so I used eggplant.”
- Laurel said: “We add a can of white beans to protein it up a bit” Be sure to drain the beans prior to adding to the recipe.
- Vanessa said: “I doubled everything and had it for lunch for the week!” and “I threw a couple of big handfuls of spinach on the roasting vegetables for the last 5 min.”
- Joy said: “I used zucchini instead of asparagus & penne pasta instead of orzo.”
- Victoria said: “Used sun dried tomatoes in replace of olives as suggested. Absolutely delicious!”
- Katrina said: “I just used eggplant instead of asparagus and slivered almonds instead of pine nuts.”
Lemon Garlic Orzo with Roasted Vegetables Recipe
Ingredients
For the Orzo and Veggies:
- 1/3 C (64g) Pine Nuts* (see note)
- 1 1/2 C (116g) Crimini Mushrooms destemmed and sliced
- 1 C (126g) Mix of Red Yellow, or Orange Bell Peppers, deseeded and diced (I used baby bells here, but you'll need about 1 whole bell pepper if using the larger variety)
- 1 lb (425g) Asparagus (sub zucchini or eggplant when in season!) cut into 1" pieces with woody ends discarded
- 12 oz (340g) Cherry Tomatoes sliced in 1/2
- 2 tsp Garlic minced
- 1/2 C (116g) Shallot chopped
- 3 Tbs Extra Virgin Olive Oil divided
- 1/2 tsp Sea Salt
- 1/2 tsp Black Pepper Ground
- 1 C (200g) Orzo
- 1 1/2 C (355g) Vegetable Broth
- 1/2 C (84g) Garlic and Herb Feta crumbled - or plain vegan feta
For the Dressing:
- 2 Tbs Extra Virgin Olive Oil
- 1 Tbs Lemon Juice
- 1/2 tsp Sea Salt
- 1/4 tsp Black Pepper ground
For the Garnish:
- 2-3 Tbs Chopped Fresh Basil
- 2-3 Tbs Chopped Fresh Parsley
Instructions
Toast the Pine Nuts:
- Preheat oven to 350F (177C) and toast pine nuts for 6-7 minutes, or until toasty and fragrant. Set aside to cool.
Roast the Veggies:
- Turn oven up to 425F (218C). Line two sheet pans with parchment paper. Place the mushrooms, bell peppers, asparagus, tomatoes, garlic and shallot on one pan. Sprinkle with 2 Tbs of olive oil. Using a spatula, mix all the veggies together with the olive oil. Sprinkle with salt and pepper then stir again. Move 1/2 the veggie mixture to the other sheet pan. Spread the veggies in one layer, making sure there's no overlapping on both pans. Roast in a 425F oven for 35-40 minutes (due to oven variations, keep an eye on your veggies and start checking your veggies at 25 minutes; a bit of charring is good!** see notes!). Rotate pans 1/2 way through roasting.
Cook the Orzo:
- In a large saute pan, heat 1 Tbs of Olive Oil on medium heat until shimmering. Add the orzo and stir, coating the orzo thoroughly. Stir occasionally for about 3 minutes or until the orzo is toasty and golden. Add the vegetable broth. Be careful here because the broth will spit and sputter. Bring to a simmer, turn down the heat to low, cover and cook for about 15 minutes or until all the liquid is absorbed. Stir. Remove from heat, cover and set aside.
Make the Dressing:
- In a small bowl add the olive oil, lemon juice, salt, and pepper. Whisk until all the ingredients are emulsified.
Putting it all Together:
- In the large saute pan, to the orzo, add the roasted veggies and all their juices, stir in the dressing, feta, and pine nuts. Garnish generously with basil and parsley. Serve immediately.
To Store:
- Store in a lidded container in the refrigerator for up to three days. Enjoy chilled or gently rewarmed. I do not recommend freezing this recipe.
This dish was packed full of so many delcious flavors! Will most definitely be a regular dinner in our home
Thank you for your note Kristen! So happy to hear you enjoyed the recipe!
I’m not easily impressed with recipes, but this totally blew my mind when I tried it last night. My picky fiance loved it too. I just used eggplant instead of asparagus and slivered almonds instead of pine nuts. It’s almost gone already. Thanks for sharing this recipe!
Ah, I forgot to mention that I made the vegan version. Did not miss the cheese at all!
My family loves this recipe! It is now a biweekly regular as we are trying to eat more vegetarian dishes! Thank you!
Hi Kelly! Thank you for coming back and leaving a note. So happy to hear you and your family are enjoying this recipe! Hooray!
Another amazing one. Love this recipe! We add more veggies like zucchini and carrots because we are not a fan of mushrooms an it is incredible. We would like to make this ahead for lunches during the week. Could you tell me how long you think this will last in the fridge for? Thank you, my daughter and I are big fans or your page.
Hi Melissa! Thank you for coming back and leaving a note and sharing your tips. I love the subs you made! This recipe should last three days, covered in the fridge. I hope this helps!
I plan to make this for dinner tomorrow night and a few of the people I am cooking for do not like tomatoes. Any substitution suggestions for the tomatoes? This looks delicious and I can’t wait!
Hey Megan! I don’t know of a substitution for tomatoes – roasted, they add so much to this recipe. But you could go ahead and roast them and serve them on the side for those that like tomatoes. Or, you could use additional mushrooms, peppers, or seasonal veggies like zucchini or eggplant in place of the tomatoes if you’d prefer. I hope this helps, Megan and y’all enjoy the recipe!
Thank you, Traci! I agree, roasted tomatoes add SO much to a dish so I like your idea about roasting them separately and allowing individuals to add them if they would like. Looking very forward to trying this recipe tonight! Thank you!
Really delicious! My whole family loves it! If you chop up the vegetables really small before roasting they shrivel up even more so it makes it easy to trick picky kids into eating veggies!
LOL Maria! Love that tip! Thank you for coming back to leave a note – so happy to hear!
We made this for a dinner party on the rooftop of our condo and it was a huge hit! Served with grilled chicken & shrimp on the side for carnivores. Also added a generous grating of lemon zest which made it ever so fresh.
Love reading your note, Monica! Sounds like a fabulous dinner party on your rooftop… Lemon zest is such a great idea!
What an excellent salad! The flavours are superb and the texture of the nuts adds so much to it. My daughter doesn’t like mushrooms, so I left those out, but I chopped up a purple heirloom carrot and added that. Thanks so much for this great recipe. Moving it to my made and recommended pinterest board.
Hello Vivian! Thank you for your kind words and sharing on your recommended Pinterest board! :D Day made!
Really delicious! So glad I found this recipe. I’m eating mostly vegan these days so left out the feta. No problem- complex flavors and oh so good without the cheese. This one is definitely going into the rotation! Thank you!
This sounds delish! Can’t wait to make this. If I make this dish in advance for a brunch, how would I go about reheating it? Would I leave off the feta and reheat the orzo/veggie mixture in the oven beforehand? Thanks!!
Hi Katie! Thank you for your note. To reheat, you can either reheat in the oven on low heat (350F) just until warmed through, or on the stove top in a lidded skillet. I’d add a Tbs or two of water just so it doesn’t dry out. You may want to under cook the veggies just a bit, just to make sure they don’t get soggy when reheating. Adding the feta and dressing before serving is perfect. I hope you and your brunchers enjoy the recipe!
This was SO delicious! I literally could eat this every day! Perfect mix of flavors. I had a tiny bit leftover and couldn’t wait to have it for lunch the next day! Thank you so much! Love finding “keepers”!
I love it when I can look forward to lunch! Hooray! Thank you for your note Kris. So happy it’s among your keepers!
Made this today for my bosses (I am a nanny, and like to help out with cooking since the baby sleeps a lot and parents are tired….plus I like to cook) Anyways! It was amazing!!! I wish I had doubled it because i wanted to take some home :P
I roasted all the veggies on one tray and they turned out just fine. The pine nuts and toasting the orzo a bit before hand along with the feta and lemon dressing made the flavor profile pretty complex. Can’t wait to see what my bosses think of it!
Hooray, hooray, Kristen! SO happy to hear. A double batch is in order! SO kind of you to prepare it for your bosses! I hope they love it!
ridiculously good!!!!!!!
YUM! Made this for the first time tonight and it was absolutely delicious! The flavors reminded me so much of summertime. I love the lemony-garlic flavor and the toasted pine nuts are the perfect addition. I will definitely be making this again!
Loved reading your note, Sarah! Thank you! The pine nuts are such a treat, aren’t they?
They are! I roasted extra just to snack on while preparing the rest of the recipe! I am glad this recipe brought me to your blog, I look forward to trying many more of your delicious vegetarian recipes.
Thank you for your kind words, Sarah! So glad you’re a part of Vanilla And Bean community!
Because my husband has an anaphylactic reaction to pine nuts I use toasted slivered almonds instead and they are brilliant with this recipe.
Absolutely delicious Marina! Thank you for sharing!
The lemon and feta were really clashing flavors, so really — do yourself a favor and make this one vegan. The orzo was too creamy with this preparation, I’d replace it with risotto. All of the veggies should be cooked for no more than half as long as recommended!!
Thank you for your note, Mady!
Lemon & feta are a classic flavor pairing for Mediterranean foods. The length and texture of roasted vegetables are a personal preference. You probably prefer yours cripser, others might prefer theirs softer, like ratatouille. The recipe seems perfect to me but like all Vanilla & Bean recipes, they are nice to customize and modify to personal preference. Anyways, thank you Traci for another beautiful recipe! It must be so much work to develop these recipes, curate and illustrate your postings, and I appreciate you putting it out in the world for all of us to enjoy and make our own. For free to your followers!
Thank you for your support and kind words, Fan! You are most welcome!
Our family loves this recipe! We changed it slightly by substitute fresh green beans for the asparagus and just adding lemon juice instead of the extra oil. We made it by the recipe the first time and it seemed a little oily to us. Last time was perfect! A great way for my kids and me to eat a ton of veggies in just one dish. Thanks so much!!
Love, love, Loved reading this Robyn! Fresh green beans sound fabulous! I’ll give it a go as soon as they make a showing at the farmers market! Happy to hear you adjusted the oil to your taste. You’re most welcome!
This was so yummy!!! Even my 6 year old ate every bite. We will definitely be making this again! Thank you for the wonderful recipe.
Hooray! A win-win! You’re most welcome, Lauren!
Delicious recipe – perfect to making a big batch to portion out for work lunches. I used extra lemon for added zip!
Love it! Thank you for your note Crystal!
So delicious! I used walnuts instead of pine nuts, and they definitely added a great, unexpected texture and buttery flavor. I also chopped up some green olives that I had lying around and added them with the feta, and put some kale into the orzo and broth a few minutes before the orzo was done cooking. Fresh, zesty, filling, and summery in the heart of winter! Even my devout carnivore of a father was satisfied!
Oooh those walnuts, kale and olives, Claire! Thank you for sharing with us – what fabulous ideas! Indeed, such a burst of color, flavor and texture. SO happy your carnivorous father enjoyed it too. That made me smile! :D
I made this tonight and my whole family loved it. I was surprised at how much flavor the dish had with such a simple dressing, but it was delicious. I wouldn’t change a thing. Thank you!
So happy to hear Julie! Thank you for your note! :D
I made this recipe tonight, and it’s super yummy! Definitely one of the best vegetarian recipes I’ve had. I used almonds instead of pine nuts, and zucchini instead of asparagus. I can’t eat tomatoes so I increased the quantity of peppers and zucchini.
I’m very excited to try some of the other recipes on the site. Thank you for sharing!
I can barely wait to taste this.
Wow! Made this dish this evening for my husband and a good friend. There was enough for hubby to have a second helping. Many compliments from the men on the flavors and how good it was, so I think it was a hit. Easy to fix and we used the feta cheese option which I think added more flavor notes. Thanks for the recipe! Will be making this again and again with more seasonal vegies.
SO happy to hear this, Cindy! Indeed, it can be modified with seasonal variations! Have you tried eggplant in place of asparagus? It’s fantastic! Feta is such a nice addition.. that salty creamy… so good! It’s perfection chilled in the summer – to take on a picnic! Thank you for your note!
This was good! Fairly easy other than chopping. My only suggestion is either waiting on putting in chopped garlic (mine turned bitter) or leave cloves whole so they become roasted garlic. Other than that, I would make again!
Thank you for your note, Kate! So happy you enjoyed the recipe!
I am making this now, but I didn’t have any cherry tomatoes or asparagus. So I subbed in eggplant, and I am using nutritional yeast instead of the cheese and hazelnuts. YUM!
Hi Darbi! I looooove the eggplant sub…. what a great idea! I’mm going to do it! Thank you for your note … I hope you enjoy it!
I became vegan 3 months ago and this is the most Delicious dish I have had yet! Thank you for this yummy food!!!! I’m making it again tomorrow to take on my camping trip!
Oh my, this will be gourmet food on a camping trip – and since it can be enjoyed chilled, it’s perfect to take! So happy you enjoyed this Polly and thank you for your note!
I made this tonight and it was 100% delicious! The only thing I changed was I used brown rice instead of orzo. I will be making this dish again! Thanks
Hey Heather! Thank you for your note… brown rice sounds scrumptious! So happy you’re enjoying the recipe! :D
Can you double this recipe?? Looks so yummy… trying it this weekend for a dinner party
Hi Janice! I don’t see why not, but you’ll just need to make sure not to crowd the veggies when roasting them. They need space! What a delicious recipe to serve at a dinner party!
Had it for dinner tonight, in cold version. We really enjoyed it, even our picky four years old :)
Thank you. Greetings from New Delhi.
I made this a few days ago for a date and it was absolutely delicious! It was fresh and tasty and filling. I couldn’t stop eating it! Thank you so much for the recipe
Hi Lieke! Thank you for your note and giving the recipe a go, especially for a date! :D SO happy you enjoyed the recipe!
hello, can i use lime instead of lemon? has anyone tried it?
Hi Cecilia! I’ve not heard anyone trying lime in this recipe. Though an acid like lemon, they have pretty distinct flavor profiles. Lemons are sour tasting while limes are more bitter. I’d stick with lemon if at all possible.
got it. thank you traci for responding, and for the recipe.
Any ideas on a gluten free substitute for the Orzo? I thought about quinoa?
Hi Wendy! Thank you for your note. I’ve seen GF orzo once.. not widely available it seems. I feel like any type of small pasta would do well in this but also several types of grains. I think Quinoa would be delicious with this (such a fabulous suggestion) as well as farro. If you give either a go, please let us know how it turns out for you!
Curious to see how the quinoa went! I’d love to find a GF option as well.
Noted… Thank you Sea!
I’m literally eating this as I’m typing, and it’s awesome!!! I left out the mushrooms, because I can’t stand them. I also cut my cherry tomatoes into quarters instead of halves since I don’t like big chunks of tomatoes in things. The toasted pine nuts give the dish a rich taste, and the lemon is refreshing! I’m eating it hot, but looking forward to trying it cold!! 😁😁
Loved reading your note, Stephanie! Thank you for sharing. I love this recipe chilled… I hope you enjoy it too!
Made this recipe once and thought it was great, that lemon is a great touch! However my vegetables got over-charred after only about 25 minutes, so I will keep a closer eye on them next time around.
I am not a fan of mushrooms or cherry tomatoes – does anyone have suggestions on what other veggies I can use in addition to the bellpepper and asparagus?
Hi Sheila! Thank you for your note… Ovens vary so much… I’m sorry you had a bit too much charing. For other veggies, I try to keep it seasonal. You could try thinly sliced fennel, zucchini (sliced thick), eggplant, maybe even carrots!
I just made this recipe and it’s delicious!! I used farro instead of orzo for more protein, and Parmesan instead of feta; sadly, I forgot parsley and basil, but it still turned out great! The lemon adds so much to it! Thanks!
Oh I love the sub of Farro, Liz, thank you for sharing! I’ll have to give it a go. That lemon, right? So happy you enjoyed it! :D
Not hard to make. Tasted very good. I did add some black beans that went nice in this dish.
Thank you for your note and tip, Rick! So glad you enjoyed it!
Could you make this a day ahead? I wonder if the orzo will get too clumpy. Any tips or tricks?
Hi Tonya! I love the leftovers. In fact, I’ve had several people say that it’s better chilled and just as tasty the next day served chilled. If serving chilled the next day, let it come up to room temperature just a bit so that the orzo doesn’t stick together. If rewarming, be careful not to over heat it as the veggies will steam and they could become mush. I hope this helps!
I made this yesterday for dinner and it was amazing! I’ve never made anything this good!! My fiance was making fun of me for how proud I was of this beautiful dish! Thank you for sharing this lovely recipe that I habe already shared with multiple friends and family members.
Hi Rachel! Thank you for your note! SO happy you two enjoyed it and YOU made it! Cooking is SO rewarding, right? Thank you for sharing around too! :D
This was a huge hit! Trying to go more vegetarian and could totally do it if everything was this good. Even hubby loved it.
Hooray! Keep at it Melissa! Yay YOU!
I made this yesterday and it was delicious … but I think even better on the second day! Yes, we had some left over for a “second day” treat.
Thanks for sharing this recipe.
Hooray! I love it on the second day too, chilled even. Thank you for sharing Marina! So happy you enjoyed the recipe!
YUM super delicious! Just finished eating this. While the orzo was cooking, we did the veggies on the grill! Added a little bit of char flavor which was tasty. Also used parmesan and pepitas instead (that’s what we had on hand). Will totally make this again. Thanks!
Love the subs Sarah and the grill! Oh the grill! Delicious 🙌🏻☺ Thank you for sharing with us!
Hi Traci,
I love everything about this recipe except for roasting these vegetables in the oven! That said, I cook many heartier vegetables in the oven such as potatoes, cauliflower, carrots etc. Next time I make this dish, I plan to simply steam the asparagus. The oven overcooks them and the veggies. Steaming the asparagus would keep their crispiness! I’d rather cook the rest of the vegetables in vegetable broth – using no oil. The Orzo I’d cook the same way. It was delish! And the pinenuts just on a nonstick pan on the stovetop as well. Otherwise, great recipe!
Thanks, Nina
Thank you for sharing, Nina!
We dont have orzo in Norway! Do you think I van use bulgur?
Hi Emilia! Thank you for your note! I think you could sub just about any pasta or grain in this recipe. Just be sure to cook the pasta or grain according to package directions, then top it with the roasted veggies, nuts, feta, dressing and herbs. I hope you enjoy the recipe!
Hi Tracy
This recipe looks so good but I can’t see how much orzo to use
Pls let me know !! I am all ready to make it
Hey Megan! Here —- > 1 C Orzo (198g) I hope you enjoy it! :D
Just tried this recipe and it was a success! I substituted the asparagus with Brussel sprouts because one of my roommates can’t eat asparagus, and the pine nuts with almonds. It was delicious! This is now going to be a favorite recipe of mine.
Hi Nadine! Thank you for sharing! I love the subs you made… I rarely have pine nuts due to their how far they travel to get here and because they are SO expensive. I’ve had this with Almonds before too and love it.. (thank you for your reminder to add that to the recipe!). Thank you for trying it and leaving a note! :D
I made this for the first time tonight and it is AMAZING! My husband and I were fighting over what was left in the pan!
Hehe.. be sure to save some for leftovers next time. It’s fabulous chilled too! Thank you for your note, Noelle! :D
I can’t wait to make this dish as a side for some salmon this weekend! But, I was wondering if you had a recommendation for a sub for feta. I have a family member who isn’t a big fan but, I feel like the dish still needs a cheese-y element. Thanks!
Hi Lauren! Thanks for stopping by! Here’s what I’d do… leave the feta off and offer it on the side. It adds so much flavor to the recipe. Those that like it can sprinkle it on. Otherwise, fresh grated parmesan would be a good option. I hope y’all enjoy it!
Made this tonight and it was delicious! My only complaint is that there wasn’t enough!! (I had it as a main dish though) I went to two stores looking for pine nuts and couldn’t find any :( but I threw in a small handful of sunflower seeds and I liked it. Can’t wait to make this again!
Hooray!! Thank you for sharing Shayla! The sunflower seeds is a genius addition and one I’ll use next time too (they’re more local than China for sure). So happy to hear you enjoyed the recipe… ! :D
I make this recipe at least once a week and I’ve made it for dinner parties and ALWAYS get asked for the recipe. It’s so fresh, healthy, fulling, delicious, It’s also very easy to make – just cut up all the veggies, roast them, mix them with the orzo, and viola! Perfect as a side dish dish roasted salmon, or just by itself, straight from the oven or cold next day for lunch. One of my favorites for sure!
This is one of my favorites too, Tatiana and it is really quite easy to pull together. I love this especially in the Summer when we picnic during the work week. Leftovers pack up for a delicious cold picnicking salad! Thank you for sharing. I appreciate your feedback! :D
I made this for supper last night…this recipe is definitely going into our menu rotation. I did add some chopped zucchini and chicken (for my husband who panics if he thinks we’re foregoing meat for a meal ;) ) The roasted veggies were delish and while I had been a bit hesitant about the dressing, it was perfect. Wonderful dish hot or at room temperature. Thank you for sharing!
Thank you for sharing, Lisa! So happy you two enjoyed it, and I love the addition of zucchini- thank you for the tip (my hubs would fall out of his chair with excitement if chicken showed up on his plate!). I LOL regarding no meat in a meal! I was there too and recall the angst! Yay for dressing surprises! :D
Made this tonight! Was so delicious. How can something so healthy taste so flavorful and delicious! Thanks! :)
Oh thanks for sharing, Alex! So happy to hear you loved it! :D
I made this tonight and it was fabulous. I didn’t have pine nuts, but it was good without them. Only tip would be to cut your veggies pretty thick and watch them (mine only took about 25 minutes to roast to a perfect char.) I have been working on Meatless Mondays with my husband and he loved this. This really makes four servings and it really only takes about an hour to make– kudos to you for being on track with these! Great recipe, thank you.
Thank you for sharing your notes, Jennifer! I’m so happy you enjoyed the recipe. Oven differences sometimes perplex me. I’ll add a note to the recipe to start checking around 25 minutes! Thank you again!