- 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.
Tip: Naan pizzas also make great appetizers if sliced into small strips.