In bowl, combine mushrooms, onion, zucchini, garlic, thyme and salt; drizzle with olive oil and toss to coat. Place in 8 X 8-in. (20 x 20-cm) foil tray and cover tightly with foil (or make double-thick foil packet large enough to seal in mushroom mixture).
Place covered foil tray (or packet) on grill preheated to medium-high heat. Cook 15 min., or until vegetables are tender. Meanwhile, grill one side of naan breads 2 to 3 min. to toast. Remove naan and veggies from grill. Wearing oven mitts to avoid steam, open foil tray (or packet).
Spread BBQ sauce on grilled side of each naan bread. Sprinkle with grilled vegetables and goat cheese.
Reduce barbecue heat to medium. Place naan pizzas on grill. Cook with lid closed 3 to 5 min. until naan is toasted on bottoms and toppings are warmed.
Naan pizzas also make great appetizers if sliced into small strips.